Haverhill Beef Club Marinade Online Newsletter

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Haverhill Beef's Club Marinade Online
Volume 8, Issue 33: August 12, 2008

CLICK HERE TO VISIT OUR WEB SITE!

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."

Haverhill Gazette Readers' Pick

"Best Butcher Shop"

2000, 2001, 2002, 2003, 2004, 2005,

2006, 2007 and 2008


Haverhill Beef Was Voted Number 1 for BEST Meat and Butcher Shop For the Years 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007 and 2008 by Haverhill Gazette Readers

 

Haverhill Beef Store and Hours

** This Week's Specials **

Prices are effective through 8/19/08
unless otherwise specified.

This Week's Haverhill Beef's Specials can be also
seen on our web site: CLICK HERE!
 

** In This Issue **

 
Bullet   This Week's Specials
Bullet   Fine Wines
Bullet   E-List Only Coupon
Bullet   Pork Cooking Times °F
Bullet   4 NEW Recipes


SAVE -- SAVE -- SAVE -- SAVE

ORDERING ONLINE:
Prices on our Online Order Forms do not reflect sale prices. Sale prices will be marked at store.

U.S.D.A. Choice Or Better
Filet-Mignon
Beef Tenderloin

$14.99 lb.

ORDER NOW

Cut To Perfection!

Save $3.00 per pound


U.S.D.A. Choice Or Better
Whole
Beef Tenderloin

5 to 7 lb. Average

$12.49 lb.

ORDER NOW

Tender & Flavorful!

Save $1.50 per pound


Chicken Wings

~ Plain ~
~ Buffalo ~
~ Teriyaki ~
~ Oriental ~
~ Honey BBQ ~

$1.99 lb.

ORDER NOW

Try Them On The Grill!

Save 50 cents per pound


We Cut To Order!

 

Are you having a Lobor Day Pig Roast?  Place your orders early for Labor Day Weekend!  Click HERE!


New   Try Our New Chipotle Ranch
Marinated Chicken Breast!
  New
    ORDER NOW    


We have Fresh Native Massachusetts Corn-on-th-Cob!


Quality product and excellent Customer service at an affordable price!!!

Why settle for less?

PLEASE CLICK HERE TO PLACE YOUR ORDER ONLINE!

Haverhill Beef Super Savings!  

Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered.
Click HERE for ALL MEAT packages!
The meat packages are suitable for freezing.
  Haverhill Beef Super Savings!

** This Week's Featured **
Meat Package:
 
Club Marinade

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

30 Pounds Of Meat
$139.99

SAVE OVER $30.00
OFF REGULAR RETAIL PRICES!
ORDER NOW!
 

** Are You Having A Cookout? **

Haverhill Beef has all your family favorites available to make your cookout a great success including:

Marinated Sirloin Tips
  Order Now!

Marinated Chicken Breast
  Order Now!

Marinated Pork
  Order Now

Fresh Made Sausage
  Order Now

Hamburg Patties
  Order Now

Hot Dogs
  Order Now

Please note that the items above are regular priced and not on sale.

** Other Products and Services Include **

Bullet   Fresh Deli Meats and Cheeses Click Here

Bullet   Deli Platters Click Here

Bullet   Delicious Potato and Pasta Salads Click Here

Bullet   Local Produce

Bullet   Small Groceries and Specialty Food Items

PLEASE CLICK HERE TO PLACE YOUR ORDER ONLINE!

** Haverhill Beef Fine Wines **

We proudly offer a wide selection of domestic and imported beers and fine wines to compliment any meal or special event and will gladly assist you in your selection.

Mark West California Pinot Noir 2006   Sebastiani Cabernet Sauvignon Sonoma County 2004   Luna Di Luna Chardonnay/Pinot Grigio   Blackstone California Merlot 2006
Mark West
California
Pinot Noir
2006
  Sebastiani
Cabernet
Sauvignon
Sonoma County
2004
  Luna Di Luna Chardonnay /
Pinot Grigio
  Blackstone
California
Merlot
2006
$11.49
750ml bottles
  $15.99
750ml bottles
  $7.99
750ml bottles
  $11.49
750ml bottles

Chateau Ste. Michelle Columbia Valley Pinot Gris   Chateau Ste. Michelle Columbia Valley Gewürztraminer
Chateau Ste. Michelle
Columbia Valley
Pinot Gris
  Chateau Ste. Michelle
Columbia Valley
Gewürztraminer
$11.99
750ml bottles
  $9.99
750ml bottles

 Be sure to check out our growing selection of micro-brews and wines during
your next trip to Haverhill Beef!


PLEASE DO NOT DRINK AND DRIVE!
Always drink alcohol responsibly!

PLEASE CLICK HERE TO PLACE YOUR ORDER ONLINE!

** How To Place An Order **

In-Store: 117 Merrimack Street, Haverhill, MA

Telephone: 978-374-4795

Online Order Form: CLICK HERE!


** Forward This Newsletter **
To A Friend Or Family Member

Did you know that you can very easily forward this newsletter
to a friend or family member?

To forward this newsletter, please click: HERE!

You will also be able to include an optional personalized message to them.
 

** E-List Only Coupon **

~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $20.00
WITH THIS COUPON

Coupon Expires: 8/19/08
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~

Click below for Printer Friendly
E-List Coupon:

CLICK HERE!

USDA  

** Pork Cooking Times °F **

United States Department of Agriculture - Food Safety and Inspection Service
  FSIS

PORK PREPARATION

Safe Cooking
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Whole muscle meats such as chops and roasts should be cooked to 160 °F.

For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork.

FRESH PORK: Safe Cooking Chart
Internal temperature of safely cooked pork should reach 160 °F
when measured with a meat thermometer.

Fresh Pork: Safe Cooking Chart
Cut Thickness or Weight Cooking Time

ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160°.

Loin Roast, Bone-in or Boneless 2 to 5 pounds 20-30 minutes per pound
Crown Roast 4 to 6 pounds 20-30 minutes per pound
Leg, (Fresh Ham) Whole, Bone-in 12 to 16 pounds 22-26 minutes per pound
Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 minutes per pound
Boston Butt 3 to 6 pounds 45 minutes per pound
Tenderloin (Roast at 425-450 °F) ½ to 1½ pounds 20 to 30 minutes total
Ribs (Back, Country-style or Spareribs) 2 to 4 pounds 1½ to 2 hours (or until fork tender)

BROILING 4 inches from heat or GRILLING

Loin Chops, Bone-in or Boneless ¾-inch or 1½ inches 6-8 minutes or 12-16 minutes
Tenderloin ½ to 1½ pounds 15 to 25 minutes
Ribs (indirect heat), all types 2 to 4 pounds 1½ to 2 hours
Ground Pork Patties (direct heat) ½ inch 8 to 10 minutes

IN SKILLET ON STOVE

Loin Chops or Cutlets ¼-inch or ¾-inch 3-4 minutes or 7-8 minutes
Tenderloin Medallions ¼ to ½-inch 4 to 8 minutes
Ground Pork Patties ½ inch 8 to 10 minutes

BRAISING: Cover and simmer with a liquid.

Chops, Cutlets, Cubes, Medallions ¼ to 1-inch 10 to 25 minutes
Boston Butt, Boneless 3 to 6 pounds 2 to 2½ hours
Ribs, all types 2 to 4 pounds 1½ to 2 hours

STEWING: Cover pan; simmer, covered with liquid.

Ribs, all types 2 to 4 pounds 2 to 2½ hours, or until tender
Cubes 1-inch 45 to 60 minutes

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.

Microwave Directions:

  • When microwaving unequal size pieces of pork, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center, and cook on medium-high or medium power.
  • Place a roast in an oven cooking bag or in a covered pot.
  • Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.
  • Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.

USDA Food Safety and Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: May 16, 2008

http://www.fsis.usda.gov/Fact_Sheets/Pork_From_Farm_to_Table/index.asp

PLEASE CLICK HERE TO PLACE YOUR ORDER ONLINE!

** Haverhill Beef Recipes **

Click here to explore the 100's of Recipes on our web site!

New

SEASONED BEEF TENDERLOIN ROAST

Prep Time: 5 Minutes
Cook Time:
about 50 to 70 Minutes depending on doneness
Ready in:
about 1 Hour +/-
Makes about 6 servings

Ingredients:
5 lb. beef tenderloin roast
1 teaspoon dried basil leaves, crushed
3 cloves garlic, minced
1 teaspoon rosemary, crushed
3 teaspoons cracked peppercorns

Directions:
1. Preheat oven to 425°F.

2. In a small bowl, mix together the basil, minced garlic, rosemary and peppercorns to make a seasoning mixture.

3. Press the seasoning mixture onto all sides of the roast.

2. Place the roast on rack in shallow roasting pan and insert ovenproof meat thermometer so tip of the thermometer is centered in thickest part of beef, not resting in fat. Do not add water or cover.

4. With the roast in roasting pan, place in the oven and roast for 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

5. Remove the roast when meat thermometer registers 135°F for medium rare; 150°F for medium.

6. Transfer the roast to a carving board; tent loosely with
aluminum foil.

7. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

8. Carve the roast into thick slices and serve.

Click HERE for this recipe page.


New For The Grill New

GRILLED PEPPER AND SAGE BONELESS CHICKEN BREASTS

Prep Time: 10 Minutes
Cook Time:
20 Minutes
Ready in:
30 Minutes
Makes 2 to 3 servings

Ingredients:
2 lbs. boness chicken breast
1/4 cup lemon juice
1/4 teaspoon cracked black pepper
1 teaspoon fresh sage leaves
1 tablespoon chopped fresh parsley
2 cloves garlic, finely chopped
3 tablespoons olive oil
1/4 teaspoon salt (optional)

Directions:
1. Preheat medium-hot grill.

2. In medium bowl, whisk together lemon juice, cracked black pepper, sage, garlic, olive oil and salt until blended.

4. Grill or broil chicken, turning occasionally and basting mixture, 20 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not baste during the last 5 minutes of grilling.

Click HERE for this recipe page.
 

New For The Grill New

GRILLED FIESTA CHICKEN WINGS

Prep Time: 15 Minutes
Refrigeration Time: about 4 Hours
Cook Time:
about 10 Minutes
Ready in:
about 25 Minutes WITHOUT Refrigeration Time
Makes 4 to 6 servings

Ingredients:
3 lbs. chicken wings
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon rosemary
1/4 cup red wine vinegar
1/4 cup lime juice
1/4 cup chopped fresh cilantro
salt to taste
cracked black pepper to taste
Dipping Sauce:
1/2 onion, cut into 1/2 inch thick slices and grilled
1 cup prepared onion dip
1 teaspoon chili powder

Directions:
1. In a bowl, blend together the olive oil, minced garlic, chili powder, rosemary, red wine vinegar, lime juice, cilantro, salt and pepper. Transfer the mixture to a extra large resealable plastic bag.

2. Add the chicken wings to the bag and marinate in the refrigerator 4 to 24 hours.

4. Preheat grill to medium-high heat.

5. Prepare dipping sauce: In a small bowl combine the onion dip and chili powder. Set aside.

6. Grill the onion slices for dipping sauce and add to dipping sauce. Set aside.

7. Remove the chicken wings from bag and discard marinade.

8. Grill the chicken wings for 4 to 5 minutes per side, moving around as needed until the wings are browned and cooked through. NOTE: Chicken wings will be done when you can cut into them and the juices run clear.

9. When done, remove chicken wings from grill and serve with dipping sauce.

Click HERE for this recipe page.


New For The Grill New

GRILLED CINNAMON-ORANGE BONELESS PORK CHOPS

Prep Time: 10 Minutes
Marinating Time: 4 Hours to Overnight
Cook Time:
about 12 to 16 Minutes
Ready in:
about 26 Minutes WITHOUT Marinating Time
Makes 4 pork chops


Ingredients:
4 boneless pork chops
1 teaspoon cinnamon
1/2 teaspoon rosemary
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 teaspoon prepared mustard
2 small cans of mandarin oranges slices, drained and mashed

Directions:
1. In bowl bowl, stir together the cinnamon, rosemary ground cloves, olive oil, mustard; then add the mashed mandarin oranges; then stir together again. Set aside.

2. Place each pork chop in a shallow baking dish and spread the mixture over each chop; cover and refrigerate 4 hours to overnight.

4. Preheat grill to medium heat.

5. After marinating, remove as much of the marinade from the pork chops as you can and grill the each pork chop for 6 to 8 minutes on each side.

6. Remove the pork chops from the grill when done and serve.

Click HERE for this recipe page.

PLEASE CLICK HERE TO PLACE YOUR ORDER ONLINE!

** Map & Directions To Our Store **

Haverhill Beef is conveniently located in Downtown Haverhill, Massachusetts. There is a public parking lot directly behind the Haverhill Beef building.

CLICK HERE FOR MAP AND DIRECTIONS!

** 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.

** Contact Us **

Haverhill Beef Company

117 Merrimack Street

Haverhill, Massachusetts 01830

Telephone: 978-374-4795

Fax: 978-374-7477

e-Mail:

information@haverhillbeef.com

Web Site:

www.HaverhillBeef.com