Haverhill Beef's Club Marinade Online
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Volume 3, Issue 22 - June 3, 2003
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Welcome to this issue of Haverhill Beef's Club Marinade Online!
Since 1952, Haverhill Beef has been your full service, old
fashion butcher shop and meat market.
Our mission statement is simple:
"To provide our customers with the finest quality and
freshest products available. To charge only the fairest price
possible with the personal service the customer deserves."
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>> Greater Haverhill's #1 Butcher Shop <<
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** REGULAR HOURS **
Monday through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** E-MAIL LIST ONLY COUPON **
~~~~~~~~Clip Coupon Here~~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
This coupon cannot be
combined with any other offer.
Coupon expires: 6/10/03
~~~~~~~~Clip Coupon Here~~~~~~~~
To use the coupon above:
Select on your printer options: "Print PAGE 1 ONLY";
then clip the coupon portion; and bring the coupon with you on
your next visit to Haverhill Beef. (NOTE: If you DO NOT select
"Print PAGE 1 ONLY", the entire newsletter will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: mailto:ClubMarinade2@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you
will find:
- E-Mail List Only Coupon
- For Your Information
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Grilled Summertime London Broil Steak
~~ Grilled Garlic and Lemon Boneless Pork Chops
~~ Grilled Lemon Boneless Chicken Breasts
- Barbecue Food Safety Tips From The USDA/FSIS
- Winery Review
~~ Vendange Wine Cellars
- Link To Regular Online Coupons
- Online Ordering: In-Store Pick-up
- Deli Platters
- Did You Know We Carry?
- More Links To Our Web Site
~~ All Of Our Recipes
~~ Picnic Time Backpacks
~~ Nitty Gritty Cookbooks
~~ Basic Cooking Instructions
~~ Holiday Suggestions
~~ Courtesy Card
~~ Map To Haverhill Beef
~~ Holiday Suggestions
~~ Tell A Friend
~~ Archive Of Past Editions Of This Newsletter
~~ Privacy Policy
~~ Contact Us
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 6/10/03.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
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WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless Center Cut Pork Chops: $2.29
lb.
~~ Plain
~~ Seasoned
~~ Marinated
- Chairman's Reserve Boneless Pork Roast: $2.19 lb.
~~ Plain
~~ Marinated
- Chairman's Reserve London Broil Steak: $2.29 lb.
- Chairman's Reserve Blade Steak: $2.29 lb.
- Chairman's Reserve Broil B Que: $2.29 lb.
- Fresh Ground Beef: $1.99 lb.
~~ 85% Lean
- Boneless Skinless Chicken Thighs: $1.99 lb.
- Russer German Bologna: $1.59 lb.
- Don't forget to check out our Produce and Deli Products
on your next visit to Haverhill Beef!
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ Club Marinade - 30 Pounds of Meat: $119.99
Includes 3 Pounds of Each:
~~ Original Sirloin Tips
~~ Steakhouse Sirloin Tips
~~ Burgundy Pepper Sirloin Tips
~~ Oriental Sirloin Tips
~~ Lemon Pepper Chicken Breast
~~ Teriyaki Chicken Breast
~~ Sesame Ginger Chicken Breast
~~ Honey Mustard Chicken Breast
~~ Boneless Chinese Ribs
~~ Broil B Que Steak
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: http://www.haverhillbeef.com/orderformfreezerpackages.html#CLUBMARINADE
~~ AOL Users click below:
~~ <A HREF="http://www.haverhillbeef.com/orderformfreezerpackages.html#CLUBMARINADE">HERE</A>
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BEER AND WINE SPECIALS INCLUDE:
- Miller Lite Beer
~~ 24 pack 12 oz. Cans: $14.99 plus deposit
- Vendange Wine Cellars: White Zinfandel
~~ 750ml Bottles: 3 for $10.00
~~ 1.5lt Bottles: 2 for $10.00
---->*NOTE: Read about Vendange Wine Cellars wines below
in our Winery Review Section.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Grilled Summertime London Broil Steak
Prep Time: 5 Minutes
Cook Time: 14 to 18 Minutes
Ready In: about 25 EXCLUDING marinating time.
Makes 4 servings
Ingredients:
2 pounds of London Broil Steak (about 1-1/2 inch thick)
Sauce:
1/2 cup prepared chunky medium salsa
1/4 cup ketchup
1 teaspoon black cracked pepper
1 teaspoon rosemary
2 tablespoons packed brown sugar
1 tablespoon Dijon-style mustard
Directions:
1. Pre-heat grill to medium heat.
2. In a mixing bowl, combine and mix the salsa, ketchup, black
pepper, rosemary, brown sugar and mustard.; remove and reserve
1/2 cup.
3. Grill uncovered, for 14 to 18 minutes for medium-rare (145°F
internal temperature), turning occasionally. Brush both sides
with remaining sauce during last 5 minutes.
4. Remove steaks from grill and place on a cutting board and
let stand for 10 minutes.
4. To Carve: Cut steaks across the grain into thin slices
to serve. Serve with reserved sauce.
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Grilled Garlic and Lemon Boneless Pork Chops
Prep Time: 5 Minutes
Cook Time: 10 to 12 Minutes
Ready In: about 17 Minutes EXCLUDING marinating time.
Makes 8 servings
Ingredients:
8 boneless pork chops cut about 1 inch thick
2 teaspoons paprika
Marinade:
2/3 cup lemon juice
1/2 cup olive oil
4 ounces Chopped Garlic
1/2 teaspoon rosemary
2 tablespoons dried, crushed tarragon
1/2 teaspoon thyme
Directions:
1. In a mixing bowl, mix together well the lemon juice, olive
oil, garlic, rosemary, tarragon and thyme; then pour marinade
into a resealable plastic bag.
2. Place the boneless pork chops into the resealable plastic
bag; turn to coat. Close the bag and marinate in the refrigerator
for 6 hours or up to 24 hours, turning occasionally.
3. Remove the boneless pork chops from the bag; drain and
discard marinade.
4. Pre-heat grill to medium heat.
5. Place the marinated boneless pork chops on the grill grids;
sprinkle the chops with a little paprika and grill for 5 to 6
minutes or until brown. Turn chops; sprinkle with paprika again
and grill for 5 to 6 minutes more or until chops are cook thoroughly.
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Grilled Lemon Boneless Chicken Breasts
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 3 to 4 servings
Ingredients:
1 1/2 lbs. boneless skinless chicken breast
Lemon Mixture:
1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon thyme
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
dash of salt (optional)
dash of ground pepper
Directions:
1. Pre-heat grill to medium heat.
2. In medium bowl, combine and stir together the lemon juice,
olive oil, mustard, thyme, garlic, rosemary, salt (if desired)
and pepper.
3. Place the boneless chicken breasts on the grill grids and
grill, turning occasionally and basting with lemon mixture, 15
minutes or until meat thermometer inserted in center registers
170°F. Note: Do not baste during the last 5 minutes of grilling.
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** BARBECUE FOOD SAFETY TIPS **
FOCUS ON: Barbecue Food Safety* . . . .
Cooking outdoors was once only a summer activity shared with
family and friends. Now more than half of Americans say they
are cooking outdoors year round. So whether the snow is blowing
or the sun is shining brightly, it's important to follow food
safety guidelines to prevent harmful bacteria from multiplying
and causing foodborne illness. Use these simple guidelines for
grilling food safely.
From the Store: Home First
When shopping, buy cold food like meat and poultry last, right
before checkout. Separate raw meat and poultry from other food
in your shopping cart. To guard against cross-contamination --
which can happen when raw meat or poultry juices drip on other
food -- put packages of raw meat and poultry into plastic bags.
Plan to drive directly home from the grocery store. You may
want to take a cooler with ice for perishables. Always refrigerate
perishable food within 2 hours. Refrigerate within 1 hour when
the temperature is above 90 °F.
At home, place meat and poultry in the refrigerator immediately.
Freeze poultry and ground meat that won't be used in 1 or 2 days;
freeze other meat within 4 to 5 days.
Defrost Safely
Completely defrost meat and poultry before grilling so it cooks
more evenly. Use the refrigerator for slow, safe thawing or thaw
sealed packages in cold water. You can microwave defrost if the
food will be placed immediately on the grill.
Marinating
Meat and poultry can be marinated for several hours or days to
tenderize or add flavor. Marinate food in the refrigerator, not
on the counter. If some of the marinade is to be used as a sauce
on the cooked food, reserve a portion of the marinade before
putting raw meat and poultry in it. However, if the marinade
used on raw meat or poultry is to be reused, make sure to let
it come to a boil first to destroy any harmful bacteria.
Transporting
When carrying food to another location, keep it cold to minimize
bacterial growth. Use an insulated cooler with sufficient ice
or ice packs to keep the food at 40 °F or below. Pack food
right from the refrigerator into the cooler immediately before
leaving home. Keep the cooler in the coolest part of the car.
Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take
out the meat and poultry that will immediately be placed on the
grill.
When using a cooler, keep it out of the direct sun by placing
it in the shade or shelter. Avoid opening the lid too often,
which lets cold air out and warm air in. Pack beverages in one
cooler and perishables in a separate cooler.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent
foodborne illness, don't use the same platter and utensils for
raw and cooked meat and poultry. Harmful bacteria present in
raw meat and poultry and their juices can contaminate safely
cooked food.
If you're eating away from home, find out if there's a source
of clean water. If not, bring water for preparation and cleaning.
Or pack clean cloths, and wet towelettes for cleaning surfaces
and hands.
Precooking
Precooking food partially in the microwave, oven, or stove is
a good way of reducing grilling time. Just make sure that the
food goes immediately on the preheated grill to complete cooking.
Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria.
Meat and poultry cooked on a grill often browns very fast on
the outside. Use a food thermometer to be sure the food has reached
a safe internal temperature. Whole poultry should reach 180 °F;
breasts, 170 °F. Hamburgers made of ground beef should reach
160 °F; ground poultry, 165 °F. Beef, veal, and lamb
steaks, roasts and chops can be cooked to 145 °F. All cuts
of pork should reach 160 °F.
NEVER partially grill meat or poultry and finish cooking later.
Reheating
When reheating fully cooked meats like hot dogs, grill to 165
°F or until steaming hot.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until
served - at 140 °F or warmer.
Keep cooked meats hot by setting them to the side of the grill
rack, not directly over the coals where they could overcook.
At home, the cooked meat can be kept hot in a warm oven (approximately
200 °F), in a chafing dish or slow cooker, or on a warming
tray.
Serving the Food
When taking food off the grill, use a clean platter. Don't put
cooked food on the same platter that held raw meat or poultry.
Any harmful bacteria present in the raw meat juices could contaminate
safely cooked food.
In hot weather (above 90 °F), food should never sit out
for more than 1 hour.
Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard
any food left out more than 2 hours (1 hour if temperatures are
above 90 °F).
Safe Smoking
Smoking is cooking food indirectly in the presence of a fire.
It can be done in a covered grill if a pan of water is placed
beneath the meat on the grill; and meats can be smoked in a "smoker,"
which is an outdoor cooker especially designed for smoking foods.
Smoking is done much more slowly than grilling, so less tender
meats benefit from this method, and a natural smoke flavoring
permeates the meat. The temperature in the smoker should be maintained
at 250 to 300 °F for safety.
Use a food thermometer to be sure the food has reached a safe
internal temperature.
Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the
earth. A hardwood fire is built in the pit, requiring wood equal
to about 2 1/2 times the volume of the pit. The hardwood is allowed
to burn until the wood reduces and the pit is half filled with
burning coals. This can require 4 to 6 hours burning time.
Cooking may require 10 to 12 hours or more and is difficult
to estimate. A meat thermometer must be used to determine the
meat's safety and doneness. There are many variables such as
outdoor temperature, the size and thickness of the meat, and
how fast the coals are cooking.
Does Grilling Pose a Cancer Risk?*
Some studies suggest there may be a cancer risk related to eating
food cooked by high-heat cooking techniques as grilling, frying,
and broiling. Based on present research findings, eating moderate
amounts of grilled meats like fish, meat, and poultry cooked
-- without charring -- to a safe temperature does not pose a
problem.
To prevent charring, remove visible fat that can cause a flare-up.
Precook meat in the microwave immediately before placing it on
the grill to release some of the juices that can drop on coals.
Cook food in the center of the grill and move coals to the side
to prevent fat and juices from dripping on them. Cut charred
portions off the meat.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Food Safety Facts
Information for Consumers
Slightly Revised July 2002
Web Site: http://www.fsis.usda.gov/OA/pubs/facts_barbecue.htm
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NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** WINERY REVIEW **
Vendange Wine Cellars . . . .
Vendange is the French word for the grape harvest and signals
the happiness and promise of the yearly vintage. That sense of
celebration is reflected in their fresh, honest wines, vinified
with a clean fruit-forward character that makes them ready to
drink as soon as theyre released. Always reasonably priced,
Vendange is a natural partner to meals, from simple everyday
suppers to grand celebrations.
Vendange wines come predominantly from the northern end of
the Central Valley between Sacramento and Modesto, California,
where well-drained soils, a sunny dry climate, and a long growing
season allow grapes to ripen fully every vintage.
A few of the Vendange Wine Cellar Wines at Haverhill Beef:
CABERNET SAUVIGNON
TASTING NOTES
Intriguing Cabernet aromas of cloves, black and red cherries,
and toasted oak. A hint of berry and light herbs. Good body and
fruit character with medium tannins.
FOOD PAIRINGS
This full-bodied Cabernet Sauvignon pairs well with flavorful
and hearty dishes. Enjoy this wine with open fired pizzas, rich
meats such as flank steak or lamb, hearty pastas and robust aged
cheeses.
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CHARDONNAY
TASTING NOTES
The 2000 Chardonnay has good varietal aromas of apples and
butter overlaid with subtle oak. Flavors are soft and smooth,
with apple and tropical fruit flavors and a hint of vanilla.
Not overly fat or buttery, it is an easy-drinking, fruity wine
with moderate acidity, light body and a medium finish.
FOOD PAIRINGS
This balanced Chardonnay is the perfect all-purpose white
wine. Serve slightly chilled with seasoned chicken or pork, light
pastas, fresh seafood, grilled vegetables and mild cheeses.
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MERLOT
TASTING NOTES
The 2000 Merlot has a classic varietal nose of tart cherries,
toasty oak and smoke. A medium plum color, it is very dry with
herbal and red fruit flavors and light to medium tannins and
body. A youthful wine with soft oak and medium acidity.
FOOD PAIRINGS
This balanced merlot is a natural choice with many foods including
grilled hamburgers, pot roast and pork tenderloin. It also holds
its own when matched with mushroom dishes, and cheeses.
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PINOT NOIR
TASTING NOTES
Our Pinot Noir has the characteristic light varietal nose
of red cherry followed by dry cranberry-cherry flavors. It is
dry and well balanced, with medium body and tannins and a medium
finish.
FOOD PAIRINGS
This charming Pinot Noir pairs well with many different types
of foods, including dips, savory hors doeuvres, roasted
meats, grilled salmon and flavorful polentas.
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SAUVIGNON BLANC
TASTING NOTES
A fruity nose hints at ripe pears and apples, fresh hay and
a bit of melon. Flavors are slightly grassy and quite dry. A
clean wine with good acidity and light-medium weight to stand
on its own or match with lunch or dinner. A clean crisp finish.
FOOD PAIRINGS
This delightful Sauvignon Blanc pairs well with light pastas,
seafood, cold cuts, salads and is a great match for spicy ethnic
dishes.
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WHITE ZINFANDEL
TASTING NOTES
A light-to-medium-bodied wine with an easygoing, sociable
character, our White Zinfandel is a lovely salmon pink color,
with light flowery-fruity aromas highlighted by strawberry and
a touch of lemon. The off-dry strawberry flavors are delightful
on a summer afternoon. Serve chilled.
FOOD PAIRINGS
An especially good match for vegetarian dishes, sandwiches,
salads, pasta, and creamy chicken entrees. Also good with spicy
barbecue.
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NOTE: NEVER, NEVER DRINK AND DRIVE! Please always drink alcohol
responsibly.
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** LINK TO REGULAR ONLINE COUPONS **
Current coupons on our web site include:
- June 2003 $2.00 OFF ANY PURCHASE OVER $20.00 (expires 6/30/03)
- July 2003 $2.00 OFF ANY PURCHASE OVER $20.00 (expires 7/31/03)
- GRILL-A-FILL-A: $61.99 (expires 7/31/03)
- COOKOUT TO GO: $49.99 (expires 7/31/03)
- JOHN'S SPECIAL: $51.99 (expires 7/31/03)
Visit our web site and see our regular online coupons.
Click: http://www.haverhillbeef.com/coupon.html
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Printer Friendly Coupon Page:
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Please print and cut coupons and bring them with you on your
next visit to Haverhill Beef.
Coupon Disclaimer: A coupon cannot be combined with any other
offer. All savings are based on regular retail prices. Not responsible
for typographical errors. Prices subject to change without notice.
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** ONLINE ORDERING - IN-STORE PICK-UP **
IN-STORE PICK-UP ORDER FORMS:
Regular Retail Order - Pick-up At Store:
Click: http://www.haverhillbeef.com/orderform.html
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Freezer Package Orders - Pick-up At Store:
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Deli Platter Orders - Pick-up At Store:
Click: http://www.haverhillbeef.com/orderformdeliplatters.html
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** DELI PLATTERS **
Haverhill Beef has various size Deli Platters to fit every
occasion. All of our Deli Platters are made fresh to order for
guaranteed satisfaction.
Haverhill Beef Deli Platters:
- RIVERSIDE FEAST: Will Feed 30 to 35 People $79.99
- BRADFORD BANQUET: Will Feed 24 to 30 People $64.99
- AYERS VILLAGE: Will Feed 20 to 25 People $49.99
- ROCKS VILLAGE: Will Feed 12 to 18 People $36.99
- ROSEMONT CAROUSEL: Will Feed 12 to 14 People $25.99
- We make Cheese Platters too!
You can Order your Deli Platter by calling us at 978-374-4795
or place your order online at:
http://www.haverhillbeef.com/orderformdeliplatters.html
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Please allow 24 hours advance notice for all Deli Platters.
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** DID YOU KNOW WE CARRY? **
~~ Hans Kissle Salads
~~ Biggart's Real Italian Slush
~~ Gourmet Steak and Meat Sauces
~~ Frozen Foods
~~ Small Groceries
Be sure to check out our Produce Department for:
~~ Lettuce
~~ Cucumbers
~~ Peppers
~~ Potatoes
~~ Onions
~~ and more!
Gift Baskets, Boxes And Certificates Are Also Available!
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** MORE LINKS TO OUR WEB SITE **
Thank you again for participating on our Club Marinade Online
List!
We also hope you will enjoy our web site. Please take a few
minutes to explore it. You can find recipes, coupons, contests
and more!
ALL OF OUR RECIPES:
Click: http://www.haverhillbeef.com/recipes.html
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CHAIRMAN'S RESERVE CERTIFIED PREMIUM BEEF:
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NITTY GRITTY COOKBOOKS:
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PICNIC TIME BACKPACKS:
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BASIC COOKING INSTRUCTIONS:
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HOLIDAY SUGGESTIONS:
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COURTESY CARD:
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MAP TO HAVERHILL BEEF:
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TELL A FRIEND ABOUT THE HAVERHILL BEEF WEB SITE:
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ARCHIVE OF PAST EDITIONS OF THIS ONLINE NEWSLETTER:
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PRIVACY POLICY:
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CONTACT US:
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<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** IMPORTANT FOOD SAFETY REMINDER **
All cooking temperatures and times indicated on our web site
and this newsletter are suggestions only. Cooking temperatures
and times may vary for your oven, broiler, stove top or grill.
Please use an appropriate meat thermometer for accuracy.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** INFORMATION AND PRICING DISCLAIMER **
Haverhill Beef tries to be as accurate as possible with the
information and prices you received via our Club Marinade Online
List; though we cannot be responsible for any typographical errors.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THANK YOU **
================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: http://www.haverhillbeef.com/
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