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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Club Marinade Online
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Haverhill Beef's Club Marinade Online
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Volume 1, Issue 36 - November 13, 2001
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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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In this issue of Haverhill Beef's Club Marinade Online, you will find:

- Weekly Specials
- Deli Specials
~~ Veggie Platters
~~ Cheese Platters
- Thanksgiving Turkeys (Fresh and Frozen)
- Holiday Suggestions
- NEW: Beer and Wine
- Online Ordering
- E-mail List Only Coupon and Link To Regular Online Coupons
- Ducane Gas Grills
- 3 MORE Turkey Recipes For You From Haverhill Beef
~~ Tangerine-Glazed Turkey
with Awesome Sausage, Apple and Dried Cranberry Stuffing
~~ Rosemary Roasted Turkey
~~ Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
- Holiday Cooking Tip From Haverhill Beef
~~ LET'S TALK TURKEY: The Week of Thanksgiving
~~ LET'S TALK TURKEY: How To Carve A Turkey
- Link To Recipes From Past Issues Of This Newsletter
- Deli Platters
- Did You Know We Carry?
- Important Food Safety Reminder
- Courtesy Card
- Map To Haverhill Beef
- Tell A Friend

This Week's Haverhill Beef's Specials can be seen on our web site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html

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** THIS WEEK'S SPECIALS **

Sale Prices are effective through 11/27/01.

WEEKLY SPECIALS INCLUDE:

- Chairman's Reserve Boneless Prime Rib: $6.99 lb.

- Chairman's Reserve Holiday Roast: $4.09 lb.

- Chairman's Reserve Bone In Prime Rib: $6.29 lb.

You can find more information about Chairman's Reserve by clicking below:
http://www.haverhillbeef.com/chairmansreservebeef.html

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DELI SPECIALS INCLUDE:

- Veggie Platters - Broccoli, Carrots, Cauliflower, Celery and Dip
~~ Large: $24.99
~~ Small: $14.99

- Cheese Platters - Cheddar, Roasted Garlic, Jalapeno, Horseradish and Pepperoni
~~ Large: $29.99
~~ Small: $17.99

- We are also taking Orders for:
~~ Mashed Potatoes
~~ Butternut Squash
~~ Turkey Gravy
~~ Glazed Carrots
~~ Turkey Stuffing

Haverhill Beef has various size Deli Platters to your Thanksgiving Day plans. All of our Deli Platters are made fresh to order for guaranteed satisfaction.

For more Deli Platters, please click:
www.haverhillbeef.com/deliplatters.html

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** THANKSGIVING HOLIDAY TURKEYS **

As part of Haverhill Beef's continuing effort to make your shopping experience easier, we have added a new feature to our web site for placing your Holiday Turkey Orders.

Turkey prices:

~~ Frozen: $0.99 lb.
~~ Fresh: $1.69 lb.

Please place your Thanksgiving Turkey Orders early.

To go to our Turkey Online Order Form,
Click: www.haverhillbeef.com/orderformturkey.html

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** HOLIDAY SUGGESTIONS **

Haverhill Beef carries:

~~ Farm Fresh Turkeys
~~ Holiday Roasts
~~ Prime Ribs
~~ Tenderloins
~~ Lamb Legs
~~ Cheese Trays
~~ Deli Platters

Do you need an idea for your holiday main meal? Our web site has Holiday Suggestions (cooking basics) that you can use to make your holiday meal with family and friends a great success.

Click: www.haverhillbeef.com/holidaysuggestions.html
to visit our Holiday Suggestion page.

We are now taking orders. Stop by our store; call us at 1-978-374-4795 or visit our web site today!

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** --New-- BEER AND WINE --New-- **

We now carry Beer and Wine!

Wines:
Wine always makes a meal more pleasurable, and there's no reason to restrict wine-drinking to special occasions. Wine is meant to be enjoyed by everyone, with just about any meal. Trying to choose the right wine for your meal can seem like a daunting task, but there's no need to feel intimidated. In fact, some people will tell you that any wine can go with any food, as long as you like it. ** Watch for our Wine Tips in future issues of this newsletter. **

~~ Chablis, Zinfandel, Burgundy, Sparkling and more!

Beers:
~~ Budweiser, Miller, Coors, Heineken and more!

Do you have a special Wine or Beer that you like to drink? Please let us know what you would like to have us carry

Please e-mail us at: info@haverhillbeef.com or stop by the Store with your suggestions.

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** ONLINE ORDERING **

You can place your order online. Your order will be ready for you to pick up at our store at your designated time and date. Please allow 2 hours for your order to be processed.

Prices on our web site order forms do not reflect the sale prices shown above.

Sale prices will be marked at the store.

To go to our Regular Retail Online Order Form,
Click: www.haverhillbeef.com/orderform.html

Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html

Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html

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** E-MAIL LIST ONLY COUPON and LINK TO REGULAR ONLINE COUPONS **

~~~~~~~~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: 11/20/01

~~~~~~~~Clip Coupon Here~~~~~~~~

To use the coupon above:
"Print" this e-mail message; and clip the coupon portion, then bring the coupon with you on your next visit to Haverhill Beef.

It's that simple to SAVE!

Visit our web site: www.haverhillbeef.com/coupon.html and see our regular
online coupons.

Current on site coupons include:

- BEEFSTER CLUB PACK (expires 12/31/01)

- STEAK LOVERS PACK (expires 12/31/01)
~~ Great Menu Planner

- November 2001 $2.00 OFF ANY PURCHASE OVER $20.00 (expires 11/30/01)

- December 2001 $2.00 OFF ANY PURCHASE OVER $20.00 (expires 12/31/01)

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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** DUCANE GAS GRILLS **

"Buy Your Last Grill First"

If you need a new grill or if you are looking to upgrade, please check out our Ducane Gas Grill section of our web site by clicking: www.haverhillbeef.com/ducanegasgrills.html

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** 3 MORE TURKEY RECIPES FOR YOU FROM HAVERHILL BEEF **
(Be sure to read last week's newsletter for more turkey recipes.
Click: www.haverhillbeef.com/vol01issue35.html)

Tangerine-Glazed Turkey
with Awesome Sausage, Apple and Dried Cranberry Stuffing

Prep Time: 45 Minutes
Cook Time: 3 Hours and 30 Minutes
Ready In: 4 Hours and 15 Minutes
Makes 8 Servings

Ingredients
10 pounds whole turkey, neck and giblets reserved
salt and pepper to taste
2 1/4 cups Awesome Sausage, Apple and Dried Cranberry Stuffing (see below)
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all-purpose flour

Directions
1. Preheat oven to 425 degrees F ( 220 degrees C). Chop turkey neck and giblets, and set aside.

2. Clean turkey, and season body cavity with salt and pepper. Loosely pack neck cavity with 1/2 cup Awesome Sausage, Apple & Dried Cranberry Stuffing. Fold the neck skin under the body, and fasten with a skewer. Loosely pack the body cavity with remaining Awesome Sausage, Apple & Dried Cranberry Stuffing. Tie together drumsticks, spread 1/2 the butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.

3. Melt remaining butter in a medium saucepan over medium heat, and mix with canola oil and tangerine juice. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.

4. Roast turkey 25 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (110 degrees C). Drape turkey with the soaked cheesecloth. Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Basting every 20 minutes, continue roasting about 2 hours, until the internal temperature of the thigh meat reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Reserve pan juices and 1/4 cup remaining fat, and allow turkey to cool about 25 minutes before removing stuffing.

5. In the baking pan, mix pan juices with 1/4 cup turkey stock, and deglaze over high heat. In a medium saucepan over low heat, whisk together reserved fat and flour 3 minutes. Stir in turkey neck and giblets, deglazed mixture, reserved fat and remaining turkey stock. Stirring constantly, simmer 10 minutes, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.

Awesome Sausage, Apple and Dried Cranberry Stuffing

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 8 Servings

Ingredients
1 1/2 cups cubed whole wheat bread
3 3/4 cups white bread cubes
16 ounces bulk seasoned turkey sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apples - peeled, cored and
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter

Directions
1. Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.

2. In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.

3. Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely.

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Rosemary Roasted Turkey

Prep Time: 25 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours and 45 Minutes
Makes 8 Servings

Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
12 pounds whole turkey

Directions
1. Preheat oven to 325 degrees F (165 degrees C).

2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

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Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Prep Time: 30 Minutes
Cook Time: 4 Hours and 30 Minutes
Ready In: 5 Hours and 30 Minutes
Makes 16 Servings

Ingredients:
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped sage
2 cups low-sodium chicken broth
salt and pepper to taste

Directions:
1. For Glaze: Combine apricot nectar, preserves, ginger, and honey in a heavy small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.

2. For Herb Butter: Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.

3. For Onion Mixture: Melt 2 tablespoons unsalted butter in heavy large skillet over medium heat. Add onions and shallots; sauté until very soft and light brown, about 20 minutes.

4. Position rack in lowest third of oven. Preheat to 400 degrees F (205 degrees C).

5. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.

6. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C). Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy duty foil; roast 45 minutes longer. Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to pan. Roast 15 minutes. Brush 1/2 cup hot glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees F (80 degrees C). Brush occasionally with glaze, and add more broth to pan if liquid evaporates. Bake about 40 minutes longer for unstuffed turkey, and about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.

7. Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture to blender. Add 1 cup pan juices to blender, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan, and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

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** HOLIDAY COOKING TIP FROM HAVERHILL BEEF **

LET'S TALK TURKEY: The Week of Thanksgiving . . .

SUNDAY
- Start using up all the leftovers and other occupants of the refrigerator to make room for the massive load of groceries and prepared dishes that will soon be fighting for space.
If you're using a frozen turkey, purchase it now. It will need 24 hours for every 5 pounds to thaw. So, if you have a 20-pound bird, it's going to need a full 4 days to thaw in the refrigerator.

- If children are coming for Thanksgiving dinner, consider rounding up some toys, books and videos to keep them entertained. If you can manage it, set aside one room of the house for the kids to play in when they get bored of socializing with the adults.

MONDAY
- Make pastry for the pies and refrigerate it.

- Make cranberry sauce and refrigerate it. It will taste even better if it has a few days for the flavors to mingle and mellow.

- Clean a couple rooms of the house.

TUESDAY
- Avoid the Wednesday night grocery store madness by making your final shopping trip tonight. If nobody is bringing hors d'oeuvres, buy some very simple munchies. A vegetable platter with dip, and a plate of crackers and cheese will be elegant and hassle-free.

- Dice the celery, onions and other ingredients for the stuffing. Pre-chop any other vegetables you can.

- Make the pie filling and refrigerate it.

- Clean a couple more rooms of the house.

WEDNESDAY
- Assemble and bake the pies.

- Make stuffing.

- Prepare any other side dishes that can be reheated in the microwave or on the stovetop, or that don't need heating at all (e.g., yams, gelatin salad, most vegetables).

- Set the table.

- If you have a dishwasher, fill it up and run it right before you go to bed.

THURSDAY
- Get up early and stuff the turkey.

- Put the turkey in the oven.

- Go back to bed for a little while.

- Empty the dishwasher to prepare for dirty dinner dishes.

- Assemble any hors d'oeuvres.

- Make mashed potatoes.

- When the meat thermometer inserted in the turkey's thigh reads 180 degrees F (82 degrees C), remove the bird from the oven and collect the pan drippings.

- Make the gravy.

- Warm up the rolls and side dishes.

- Carve the turkey.

- Have a delicious, wonderful, relaxing Thanksgiving dinner.

- One final note: Make sure you refrigerate the leftover turkey right away. Now let someone else do the dishes.

 

LET'S TALK TURKEY: How To Carve A Turkey . . .

So you've done it. You have managed to roast a beautiful picture-perfect turkey. But then it dawns on you... how are you going to cut it up so everyone can eat civilized slices of roasted turkey and not go at the carcass like gang of wild animals? Haverhill Beef to the rescue! We've come up with some easy-to-follow steps to get that turkey from centerpiece perfection to neat little slices on your plate -- and better yet, in your tummy!

Let it Sit
Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the flesh, allowing for succulent cuts of meat. Before you begin carving, have a warm serving platter ready and waiting for all the juicy white and dark meat you'll soon be slicing and digging into.

Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices. To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.

Remove the Wings
Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.

Carve the Breast
To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and place on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Repeat, carving the other side of breast.

Feast
Now that your turkey is carved, it's time to eat! So fill your plate with your favorite meat and trimmings and dig in!

NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!

HAVE A QUESTION? e-mail us at: clubmarinadeonline@haverhillbeef.com

If you need a new grill or if you are looking to upgrade, please check out
our Ducane Gas Grill section of our web site by clicking:
www.haverhillbeef.com/ducanegasgrills.html

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** LINK TO RECIPES FROM PAST ISSUES OF THIS NEWSLETTER **

All of the recipes that we have featured in past online newsletters are on our web site. You can see them by clicking below:
www.haverhillbeef.com/recipes.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.

You can either call us at 978-374-4795 or place your order online at:
www.haverhillbeef.com/orderformdeliplatters.html Please allow 24 hours
advance notice.

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!

To visit our Deli Platter page, please click:
www.haverhillbeef.com/deliplatters.html

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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
~~ Hood Milk Products

Be sure to check out our Produce Department for:

~~ Lettuce
~~ Cucumbers
~~ Peppers
~~ Potatoes
~~ Onions
~~ and more!

Gift Certificates Are Also Available!

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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.

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** COURTESY CARD **

You may use a check to make your purchase at Haverhill Beef. We will though need a Courtesy Card Application completely filled out and brought back to the store.

For more details and a Courtesy Card Application, please click:
www.haverhillbeef.com/courtesycard.html

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** MAP TO HAVERHILL BEEF **

Click: www.haverhillbeef.com/map.html to get a map to our store.

<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>

** TELL A FRIEND ABOUT THE HAVERHILL BEEF WEB SITE **

Haverhill Beef has an easy-to-use "TELL A FRIEND" form on its web site.

If you have enjoyed the ease of ordering online; or maybe found a cooking suggestion that has been helpful; or maybe just like to visit to see what new products Haverhill Beef is offering.... maybe a friend of yours would too!

The form will send your friend the Haverhill Beef web address; along with a short message that you can personalize.

Just click: www.haverhillbeef.com/tellafriend.html
to go to the form.

Its fast... its simple...

As with any information you send via our web site, it is NEVER sold or
released to other companies or individuals.

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** ONLINE ORDERING **

You can place your order online. Your order will be ready for you to pick up at our store at your designated time and date. Please allow 2 hours for your order to be processed.

Prices on our web site order forms do not reflect the sale prices shown above.

Sale prices will be marked at the store.

To go to our Regular Retail Online Order Form,
Click: www.haverhillbeef.com/orderform.html

Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html

Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html

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** PRIVACY POLICY **

Haverhill Beef is looking forward to serving your needs. Haverhill Beef maintains a strict Privacy Policy. All e-mail information received by us will be kept confidential. Your e-mail information will not be sold or released to other companies or individuals. To learn more about our Privacy Policy, please click: www.haverhillbeef.com/privacypolicy.html

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** 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.

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** THANK YOU **

Thank you again for participating on our Club Marinade Online List. We also hope you will enjoy our web site: www.haverhillbeef.com. Please take a few minutes to explore it. You can find recipes, coupons, contests and more!!!

================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795

Visit us at: www.haverhillbeef.com

To Unsubscribe, send an e-mail message to: clubmarinade@haverhillbeef.com
NOTE: Removal from list may take up to 7 business days.

================================================

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Copyright © 2000 - 2006.
Haverhill Beef, Haverhill Massachusetts.
A full service, old fashion butcher shop and meat market since 1952.
All Rights Reserved.
Haverhill Beef and Club Marinade names and logos are registered trademarks.
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