Welcome to this issue of Haverhill Beef's Club Marinade Online!

A local tradition since 1952, Haverhill Beef is your full service, old fashion butcher shop and meat market located in the heart of downtown Haverhill.

Our mission statement is simple:

"To provide our customers the finest quality and freshest possible products available. To charge only the fairest price possible with the personal service the customer deserves."

Rib Eye Steaks (Delmonico)

$8.99 lb.

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Haverhill Beef Favorite!

Krakus Polish Ham

$5.39 lb.

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Finlandia Swiss Cheese

$4.99 lb.

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We Cut To Order!

		Try Our New Chipotle Ranch Marinated Chicken Breast!
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		We now carry Bel Gioioso Cheese Wedges!
		Fontina Sharp Provolone Asiago Parmesan
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Quality product and excellent Customer service at an affordable price!!!

Why settle for less?

Haverhill Beef would like to introduce you to 5 new Italian wines from Winebow's Leonardo LoCascio Selections.

Winebow is America's leading importer of premium Italian Wines.

Valpolicella DOC
This fruity Valpolicella offers luscious aromas of cherry, herbs, chocolate and mocha, with a medium body and balanced acidity. Lively and easy to drink, with moderate tannins and a bright, vivacious color, this wine is best enjoyed young to appreciate the exuberant and intense fruitiness. Recommended with antipasti and lighter pasta dishes. Valpolicella also complements seafood and lightly grilled white meats.

Made from 60% Corvina Veronese, 35% Rondinella and 5% Molinara.

Vineyard: Allegrini
In the region of Veneto
Owned by Walter, Franco and Marilisa Allegrini

Brentino IGT Veneto
Deep ruby red with garnet hues, Brentino offers a complex bouquet of ripe berries, currant, and cedar, followed by spicy notes of licorice and wood. On the palate, Brentino is full-bodied and soft with perfectly balanced acidity. Recommended with hearty pasta dishes, roasted and grilled meats, medium-aged and creamy cheeses.

Made from 55% Merlot and 45% Cabernet Sauvignon.

Vineyard: Maculan
In the region of Veneto
Owned by Fausto Maculan

Vitiano Rosso IGT Umbria
This is a blockbuster young red wine with explosive, luscious aromas. Vitiano Rosso is deep ruby red in color, and offers a wide range of fruit and spice aromas, including black cherry jam, licorice and tobacco leaf. This versatile wine pairs well with a wide array of food, including meat, pasta and pizza. It is best enjoyed in its youth when its fresh fruit character is most evident. Vitiano Rosso is a perennial value.

Made from 34% Sangiovese, 33% Merlot and 33% Cabernet.

Vineyard: Falesco
In the region of Umbria
Owned by Riccardo and Renzo Cotarella

Sangiovese IGT Terre degli Osci
This Sangiovese exhibits a fresh bouquet of violets, woodland berries, spices and leather. Deliciously smooth, plush and juicy on the palate with loads of ripe fruit, Di Majo Sangiovese is recommended with pasta, pizza, sausages, parmigiana and grilled meats. A tremendous value and one of Winebow’s blockbusters!

Made from 100% Sangiovese.

Vineyard: Di Majo Norante
In the region of Molise
Owned by Alessio Di Majo Norante

Salice Salentino Rosso Riserva DOC
A wine of unmistakable personality, Taurino’s Salice Salentino has introduced many Americans to the pleasure of Apulian wine. Intense ruby red in color with orange reflections, its unique flavor profile offers red berries, herbs and black cherries. On the palate, it is dry, well balanced and full bodied with a slight bitterness on the finish. This wine is the perfect match for typical Italian dishes like pizza, pasta, sausages, salami and sharp cheeses. Though not as “flashy” as some of the newer, international-style wines to emerge from Italy, Salice Salentino continues to be a favorite of Italian wine traditionalists. It is consistently one of Winebow’s best sellers.

Made from 85% Negroamaro and 15% Malvasia Nera.

Vineyard: Taurino
In the region of Apulia
Owned by Rita, Rosanna & Francesco Taurino

POULTRY PREPARATION

Safe Cooking
FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Microwave Directions:

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.
• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.
• Place whole chicken in an oven cooking bag or in a covered pot.
• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.
• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.
• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

GRILLED DELMONICO STEAKS (Rib Eye Steaks)

Prep Time: 10 Minutes
Cook Time: 20 minutes
Ready in: 30 Minutes
Makes 6 servings

Ingredients:
6 Delmonico Steaks (Rib Eye Steaks) cut about 1 inch thick
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1/2 Tbsp. fresh rosemary, chopped
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1/4 cup cracked black pepper
1/4 cup olive oil
salt (optional)

Directions:
1. On a large sheet tray, rub each Delmonico steak with olive oil, pepper, garlic, onion, parsley, basil, oregano and rosemary. If desired, salt each Delmonico steak to taste.

2. Preheat grill to medium heat.

3. Place each Delmonico steak on grill grid and grill to desired doneness, approximately 20 minutes for medium-rare (150°F).

GRILLED DELMONICO STEAKS ORIENTAL-STYLE (Rib Eye Steaks)

Prep Time: 10 Minutes
Marinating Time: 1 Hour
Cook Time: 16 to 18 Minutes
Ready in: 1 Hour and 18 Minutes INCLUDING marinating time
Makes 4 servings

Ingredients:
4 Delmonico Steaks (Rib Eye) cut about 1 inch thick
Marinade:
1 tablespoon soy sauce
2 cloves garlic, minced
1/2 cup teriyaki steak sauce
1 tablespoon chopped fresh ginger
1/4 teaspoon crushed red pepper
2 tablespoons sesame seeds

Directions:
1. In a small bowl, mix together the soy sauce, garlic, teriyaki sauce, ginger, red pepper and sesame seeds. Then place the steaks and the marinade in a resealable plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 1 hour.

2. Preheat grill to medium heat.

3. Remove the steaks from the marinade; discard marinade; then place each steak on grill grid and grill, uncovered, about 8 to 9 minutes per side (16 to 18 minutes total) for medium rare to medium doneness, turning once with tongs.

GRILLED DELMONICO STEAKS WITH RED WINE SAUCE (Rib Eye Steaks)

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready in: 25 Minutes
Makes 4 servings

Ingredients:
4 boneless Delmonico Steaks
Red Wine Sauce
3/4 lb. mushrooms
1 clove garlic, minced
2 Tbs. onion, finely chopped
2 Tbs. butter
1 Tbs. flour
1 tsp. thyme
1-1/2 Tbs. tomato paste
1/4 tsp. salt
1 tsp. rosemary
1/8 tsp. white pepper
2/3 dry red wine
1/4 cup beef stock or broth

Directions:
1. Pre-heat the grill to medium heat.

2. Slice mushrooms. Set aside.

3. Chop onion. Set aside.

4. Meanwhile on stove-top, prepare the wine wine sauce by sautéing mushrooms, garlic, rosemary, thyme and onion in melted butter in saucepan until mushrooms are tender. Add flour, stirring until blended; cook over medium heat for 1 minute, stirring constantly.

5. Then, blend in the tomato paste, salt and pepper; stir in wine and stock until well-blended. Simmer 20 minutes, stirring occasionally; adjust seasoning if necessary. Keep warm.

6. Meanwhile, place the Delmonico steaks on preheated grill grid and grill for 5 to 8 minutes per side for medium-rare, or to desired degree of doneness.

7. Serve the red wine sauce over the grilled steaks.

GRILLED GARLIC-LEMON RUBBED DELMONICO STEAKS (Rib Eye Steaks)

Prep Time: 5 Minutes
Cook Time: 11 to 14 Minutes
Ready In: 16 to 19 Minutes
Makes 4 servings

Ingredients:
4 Delmonico (rib eye) Steaks cut about 1 inch thick
2 tsp. minced cloves garlic
pulp of 2 fresh limes
1/4 cup of fresh lime juice
2 tsp. rosemary
2 tsp. fresh chopped thyme
1 tsp. crack black pepper
1/2 tsp. olive oil

Directions:
1. Pre-heat grill to medium heat.

2. In a mixing bowl, combine thoroughly the thyme, garlic, cracked black pepper, lime juice, lime pulp and olive oil until well blended.

3. Rub the seasoning mixture onto both sides of each steak, pressing evenly. (Discard rub mixture after rubbing onto the raw steaks.)

4. Place each steaks on the heated grill grid and grill, covered, 11 to 14 minutes for medium rare to medium doneness, turning once.