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."

Gift Certificates

Call us at (978) 374-4795 or purchase at the store!

We Gladly Accept:

Visa, MC, Amex, EBT, Discover, Debit and Checks

We Cut To Order!

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

Why settle for less?

Have A Special Requests?

Call us: (978) 374-4795

On the grill, in the oven, or part of your favorite recipe... you'll find Chairman's Reserve Certified Premium Beef turns your recipes into mouth-watering, dining delights your family will truly enjoy!

STEPS:

1. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings and season as desired.

2. Add a small amount (1/2 - 2 cups) of liquid, such as stock, water or wine.

3. Cover tightly and simmer gently over low heat on range top or in a 325 degrees F oven following the guide below or until fork tender. Reduce or thicken cooking liquid as desired.

BEEF BRAISING GUIDE:

BEEF CUT		WEIGHT		TIME
Chuck Pot Roast (Arm, Shoulder or Blade), boneless		2-1/2 to 4 pounds		2 to 3 hours
Chuck Shoulder Steak, boneless		3/4 to 1 inch		1-1/4 to 1-3/4 hours
Brisket, fresh		2-1/2 to 3-1/2 pounds		1-1/4 to 1-3/4 hours
Round Steak, (Eye or Bottom), boneless		3/4 to 1 inch thick		1-1/4 to 1-3/4 hours
Round Steak, (Eye or Bottom), boneless		1 to 1-1/2 inch thick		1-3/4 to 2-1/2 hours
For Top Round Steak, braising is not recommended.

GRILLED NEW YORK SIRLOIN STEAK TEXAS-STYLE

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: about 25 Minutes
Makes 4 to 5 servings

Ingredients:
2 New York Sirloin Steaks, cut about 1 inch thick
2 Tbsp. freshly ground black pepper
1 Tbsp. kosher salt or sea salt (optional)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1 Tbsp. chili powder
1 tsp. oregano
1 tsp. sugar

Directions:
1. Preheat the grill to medium heat.

2. In a mixing bowl, combine the black pepper, salt (optional), garlic powder, parsley, chili powder, oregano and sugar.

3. With the mixture above, rub each New York Sirloin Steak on both sides.

4. Place each New York Sirloin Steak on grill grid and grill uncovered for approximately 15 minutes for medium-rare (150°F).

PEPPER-PEPPER-PEPPER GRILLED T-BONE STEAKS

Prep Time: 10 Minutes
Cook Time: 16 Minutes
Ready In: about 26 Minutes
Makes 2 servings

Ingredients:
2 T-Bone steaks, cut about 1 inch thick
2 tsp. salt
2 tsp. dried oregano leaves
2 tsp. sweet paprika
2 tsp. dried thyme leaves
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
1 tsp. ground white pepper
1/2 tsp. ground red pepper

Directions:
1. Preheat the grill to medium heat.

2. In a mixing bowl, combine the salt, oregano, sweet paprika, thyme, garlic powder, onion powder, black pepper, white pepper and red pepper.

3. With the mixture above, rub each T-Bone steak on both sides.

4. Place each T-Bone steaks on grill grid and grill uncovered for approximately 14 minutes for medium-rare (150°F).

SOUTHWEST-STYLE GRILLED CHUCK BLADE STEAKS

Prep Time: 10 Minutes
Cook Time: 16 Minutes
Ready In: about 26 Minutes
Makes 4 servings

Ingredients:
4 chuck blade steaks, cut about 3/4 to 1 inch thick
1/4 cup prepared salsa
2 Tbsp. chopped cilantro
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. ground cumin

Directions:
1. Preheat the grill to medium heat.

2. In a mixing bowl, combine the salsa, cilantro, lemon juice, olive oil, minced garlic and cumin.

3. With the mixture above, rub each chuck blade steak on both sides.

4. Place each chuck blade steaks on grill grid and grill uncovered for approximately 15 minutes for medium-rare (150°F).

GRILLED FIESTA CHICKEN BREASTS

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: about 25 Minutes
Makes 4 servings

Ingredients:
4 boneless skinless chicken breasts
1/3 cup chili sauce
3 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon rosemary

Directions:
1. Preheat grill to medium heat.

2. In small bowl, blend together the chili sauce, honey, lemon juice, vinegar and rosemary.

3. Place the chicken breasts on grill grid and grill uncovered, turning occasionally and brushing with glaze, 20 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not brush during the last 5 minutes of grilling.

• RIVERSIDE FEAST: Will Feed 30 to 35 People
• BRADFORD BANQUET: Will Feed 24 to 30 People
• AYERS VILLAGE: Will Feed 20 to 25 People
• ROCKS VILLAGE: Will Feed 12 to 18 People
• ROSEMONT CAROUSEL: Will Feed 12 to 14 People