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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 37: September 14, 2004
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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 the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 9/28/04
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just view
it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print 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: ClubMarinade3@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You From Haverhill Beef
~~ Herbed Bottom Round Roast
~~ Orange Marinaded Pork Tenderloin
~~ Honey Glazed Boneless Chicken Tenderloins
- Cooking Tips
~~ Carving Beef
~~ Meat Thermometers
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 9/28/04.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless Bottom Round Roast: $2.29 lb.
- Chairman's Reserve Back Rump Roast: $2.59 lb.
- Chairman's Reserve Eye Round Roast: $2.99 lb.
- Chairman's Reserve Extra Lean Beef For Stew: $2.99 lb.
- Chairman's Reserve Bone In Center Cut Pork Chops: $2.39 lb.
- Chairman's Reserve Bone In Loin Half Pork Roast: $1.99 lb.
AT OUR DELI:
- Roast Beef: $4.99 lb.
- Sliced Fresh Provolone Cheese: $3.29 lb.
====>>> Stop by our store and pick-up one of our Ready-To-Eat
Freshly Cooked Whole Chickens <<<====
====>>> We Are Now Carrying Hannah Foods Bruchetta,
Tzatziki, Feta Spread And More! <<<====
====>>> Fresh Baked Bread Now Available In Our Store:
Italian - French Stick <<<====
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
You can also place your order by calling us at: 1-978-374-4795.
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ BEEFSTER CLUB PACK: $51.99
Includes:
~~ 4 lbs Broil-B-Que Steak
~~ 3 lbs Marinated Steak Tips
~~ 2 lbs Natural Casing Hotdogs
~~ 1 doz Hotdog Rolls
~~ 2 lbs Boneless Chinese Spareribs
~~ 1 doz 4 oz Hamburg Patties
~~ 1 doz Hamburg Rolls
~~ 2 lbs Marinated Chicken
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#BEEFSTERCLUBPACK
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BEER AND WINE SPECIALS:
- Franzia Wines
~~ 5 Liter Box
~~ Chardonnay: $13.99
~~ White Zinfandel: $12.99
~~ Chillable Red: $10.99
~~ Merlot: $13.99
~~ Sunset Blush: $10.99
- Be sure to check out our GREAT selection of beers and wines
on your next visit to Haverhill Beef.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Herbed Bottom Round Roast
Prep Time: 2 Minutes
Cook Time: : 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 Hours
For Medium
Ready in: 2 to 2-1/2 hours for medium rare; 2-1/2 to 3 Hours
For Medium
Makes 8 servings
Ingredients:
4 to 6 lb. bottom round roast
1 large clove garlic, crushed
1/2 teaspoon thyme
1/2 teaspoon ground allspice
1/2 teaspoon rosemary
2 teaspoons cracked black pepper
2 teaspoons dry mustard
1 teaspoon olive oil
Directions:
1. Pre-heat oven to 325° F.
2. In a small bowl, combine the garlic, thyme, allspice, rosemary,
black pepper, dry mustard and olive oil to make a seasoning rub.
3. Then rub seasoning evenly onto surface of bottom round roast.
4. Place the bottom round roast on a rack in a shallow baking
dish. Insert meat thermometer into center of roast, away from
any fat.
5. Place the baking dishing with the bottom round roast in the
oven and bake for approximately 2 to 2-1/2 hours for medium rare;
2-1/2 to 3 hours for medium.
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Orange Marinaded Pork Tenderloin
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready in: about 3 Hours WITH marinating time
Makes 4 servings
Ingredients:
2 lbs. pork tenderloin
2 tablespoon olive oil
1 teaspoon black pepper
1/2 teaspoon salt
4 tablespoon orange preserves
4 tablespoons brown mustard
2 teaspoons brown sugar
2 tablespoons vinegar
2 cloves of garlic, crushed
Directions:
1. Combine oil, black pepper, salt, orange preserves, brown mustard,
brown sugar, vinegar and garlic in a resealable plastic bag.
2. Add pork tenderloins and liberally coat the meat on all sides
with the mixture and marinate them for at least 2 hours (or up
to overnight) in the refrigerator.
After marinating time:
3. Preheat oven to 375 degrees F.
4. Remove from pork tenderloins from the marinade (discarding
remaining marinade) and place the pork tenderloins in a roasting
pan on rack.
5. Place the the roasting pan with pork tenderloins in the oven
and bake for 1 Hour or until a meat thermometer inserted reads
155-160 degrees F.
6 . Remove from the oven and let rest 10 minutes
7. Slice to serve.
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Honey Glazed Boneless Chicken Tenderloins
Prep Time: 5 Minutes
Cook Time: about 15 Minutes
Ready in: 20 Minutes
Makes 3 servings
Ingredients:
1 1/2 lbs boneless and skinless chicken tenderloins
1/2 cup of honey
1/2 teaspoon ground cinnamon
1/2 teaspoon rosemary
1/2 teaspoon ground red pepper
Directions:
1. Pre-heat oven broiler.
2. In small bowl, combine honey, cinnamon, rosemary and red pepper
until blended.
3. Place the chicken tenderloins on a broiler pan and broil,
turning occasionally and basting with the honey glaze, 15 minutes
or until meat thermometer registers 180°F. Note: Do not baste
during the last 5 minutes of grilling.
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** COOKING TIPS FROM HAVERHILL BEEF **
Carving Beef . . .
QUESTION: Do you have any tips for carving a beef roast?
ANSWER: Carving is an important step to creating a great beef
eating experience. If you carve beef too quickly after cooking,
your steaks can be dry and your roasts tough and stringy. Letting
the beef stand for only a couple of minutes can make all the
difference. It gives the natural juices time to redistribute
and reduces moisture loss. So, how long do you wait? Follow these
guidelines:
Steaks - wait 1 to 2 minutes
Roasts - wait 10 to 15 minutes, keep covered .
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Meat Thermometers . . .
A meat thermometer takes the guesswork out of cooking. It measures
the internal temperature of cooked meat to assure that a safe
temperature has been reached. If you don't regularly use a meat
thermometer, get in to the habit of using one. A meat thermometer
can be used for all foods, not just meat.
What Type Should You Buy?
Oven-proof - Is inserted prior to roasting and left in for the
entire time.
Instant-read - Is not oven proof. Use it toward the end of the
recommended cooking time. Insert it long enough to get a temperature
reading, about 10 to 15 seconds, then remove it.
Make sure the thermometer you buy is designed for meat. There
are other types of thermometers, for example, candy thermometers.
Where to Place the Meat Thermometer?
Ground Beef - Place in the thickest area of ground beef dishes
such as meatloaf. The thermometer should be inserted sideways
in thin items such as hamburger patties.
Roasts and Steaks - Insert into the center of the thickest part,
away from bone, fat and gristle.
Casseroles - Insert into the thickest portion.
NOTE: When using a thermometer, do not let it touch the cooking
pan.
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com/
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html
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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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** 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 **
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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:
ClubMarinade3@HaverhillBeef.com
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