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Meat for a Week November

Meat for a Week November


Godfreys Meat for a Week - November

Our specially designed for busy households - Meat for a Week Service - where you can cook some cuts straight away, keep some in the fridge - or pop some into the freezer for the end of the week.
 
No need to buy for every single day - just buy for the days you need - be it for Breakfast, Lunch, Dinner or for that Special occasion

Not every customer has time to visit our shop in their busy lives - and some would like the convenience of all the week’s meat requirements taken care of in one go. 

 
Avoid the disappointment of the supermarket visit
So now you can Click and Collect or have Godfreys Premium Quality Meats and Poultry delivered in one box - Nation wide direct to your door - with something new to enjoy every day - without having to resort to the disappointment of the supermarket visit.

It wasn’t really our idea
It’s what many of our customers already do - and they have grown to rely upon it so much we thought we should share the idea with all of our customers.

Rather than offer pre-chosen quantities and selection we have tried to emulate what many of our customers already do to help them in their busy lives.

We soon realised that many households may have two people in one day, and maybe six the next, so fixed quantities was not such a good idea.

We also realised that different required different meat preferences.

So the best choice was to create on our Website a tab for each day of the week showing our customers top preferences for that day so make your choice easier-and quicker!

That way you can work through the days with easy choices and you can also decide what quantities will suit that day.


Your entire Weekly Meat shopping in minutes
Just start on a day and make a choice - add it to your cart - and within a few minutes you will have completed your entire weekly Meat requirements tailored precisely to your personal requirements and taste.

The daily selections naturally reflect the changing seasonal changes each month.

 
We enter November
So as we enter November we have updated our Meat for a Week tab on our Web site to reflect what becomes more popular in November and hopefully help make your choices less time consuming and easier.

The welcoming warmth and crackling sounds of Bonfires at the beginning of November also usher in the first icy blasts of wind that start to blow away the carpet of burnished gold and red leaves - and brings in their place scudding clouds and grey skies – with a chilly bite to the air. 

 
Scattered with special days
November is scattered with special days such as All Saints Day, All Souls Day, Bonfire Night, Remembrance Day, American Thanksgiving and Stir Up Sunday.

All Saints Day used to be known as All Hallows, Hallows being an old word meaning Saint or Holy Person.

The feast day actually started the previous evening - the Eve of All Hallows - hence Hallowe’en!

Stir up Sunday was, and still is, the traditional day for everyone in the family to take a turn at stirring the Christmas Pudding whilst making a wish 

 
As the nights draw in
But as the nights draw in, we all start to look for more comfort foods to bolster our energy levels through the colder and blustery weather.
 
Game now features regularly on a our menus with such favourites as Pheasant, Red Leg Partridge, Venison and hard to find Wild Rabbit - as do filling Thrifty Cuts such as Oxtail Cheeks, Short Ribs of Beef, Middle Neck of Lamb and Pigs Cheeks.


Time to eat Seasonal
Seasonal food is the time of year when food is at its optimum, either in terms of flavour or harvest. In today's global food market most foods are available all year round but when local seasonal food is available it tends to be fresher and cheaper because there has been less transportation and storage time from farm to fork.
 
Foods are usually harvested when they are at their peak and typically have the most flavour and nutrients, so eating seasonal food tends to be tastier, healthier and better for the environment.

Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value.

 
And so here is what is in season - and most popular - in November to help you eat seasonally:

 
Leaves and Stems : Swiss Chard, Red Cabbage, White Cabbage, Spring Green Cabbage, Savoy Cabbage, Pak Choi, Brussel Sprouts, Kale, Chicory, Celery, Kohlrabi
 

Flowers, Fruits and Seeds : Marrow, Butternut Squash, Pumpkins, Cauliflower, Purple Sprouting Broccoli 
 

Roots and Bulbs :  Carrots, Shallots, Beetroot, Swedes, Turnips, Celeriac, Parsnip, Leeks, Horseradish, Salsify

 
Tubers :
Potatoes, Sweet Potatoes, Jerusalem Artichoke

Meats : Beef, Lamb, Pork, Turkey, Wild Mallard Duck, Goose, Partridge, Pheasant, Guinea Fowl, Wood Pigeon, Rabbit, Venison. 
 
Here is just a summary of the main Meat Cuts that become popular in November:

 
Thrifty Cuts : Beef Flat Iron Steaks, Beef Fillet Tails, Onglet Steak, Shin of Beef, Salt Beef, Beef Meatballs, Lamb Henry Steaks, Roulade of Lamb, Chicken Thighs, Marinated Chicken Skewers, Caramelised Red Onion Sausages, Pork and Leek Sausages, Gluten Free Cumberland Sausages, Gluten Free Toulouse Sausages, Loin of Pork Boneless, Bone in Belly of Pork, Unsmoked Boneless Gammon, Wild Rabbit
 
Roasts, Casseroles and Stews : Carvery Rib of Beef, Sirloin with Fillet, Topside of Beef, Mini Topside of Beef, Silverside of Beef, Rolled Brisket, Oxtail, Carvery Leg of Lamb, Rack of Lamb, Lamb Noisettes, Rolled Shoulder of Lamb, Church Hill Farm Chicken, Special Reserve Chicken, Otter Valley Organic Chicken, Poussin, Chorizo Rosario Sausages, Merguez Sausages, Loin of Pork, Porchetta with Chorizo Roast, Pheasant, Partridge, Wild Mallard Duck, Wood Pigeon, Wild Rabbit, Venison Roast 
 
Seriously Low and Slow : Beef Picanha, Beef Short Ribs (Jacobs Ladder), Ox Cheeks, Lamb Neck Fillets, Lamb Middle Neck, Lamb Shanks, Boneless Loin of Pork, Virginia BBQ Pulled Pork in a Bag, Pigs Cheeks, Smoked and Unsmoked Gammon, Venison Saddle Eye, Beef Marrowbones, Bacon Knuckles, Pork Caul, Red Leg Partridge
 
Quicker cooking : Beef Flat Iron Steaks, Rump Steaks, T-Bone Steaks, Beef T-Bone Florentine Steaks, 45 day Dry Aged Beef Club Steaks, Marinated Rib Eye Steaks, Master Steak Burgers, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Plum Parcels, Chicken Skewers, Chilli Chicken Sausages, Lincolnshire Cocktail Sausages, Pork Steaks, Marinated Pork Ribs, Veal Escalopes, Barbary Duck Breasts, Venison Haunch Steaks
 
Splendidly seasonal Recipe suggestions
 
November seasonal recipes to try include: 

 


• Pork Loin with Parma Ham & Oregano - By Nigella Lawson
Nigella goes the whole Italian Hog - not to be missed!
You may notice that the Pork Loin should be de-rinded. Use the rind for the Ciccioli - as Italian Pork scratchings (give or take) are known - which make for very fine aperativo-accompanying morsel.
Preparation time less than 30 mins : Cooking time 1 to 2 hrs.
 Click here for Boneless Loin of Pork



Beef Cheek and Butternut Broth in Sourdough - by Nigel Slater
Hearty filling Soup needs very little washing up - just eat the bowl when you’re finished!
Preparation time less than 30 mins : Cooking time : Over 2 hrs.
 Click here for Ox Cheeks



Chicken with Forty Cloves of Garlic - by The Hairy Bikers
Gallic, garlic aromatic delight - especially with the Colcannon!
            This dish isn’t usually cooked with Shallots but this recipe has added a few to make the sauce extra delicious. Leave them out if you prefer.
            To make a richer sauce from the cooking liquor, you can stir in freshly chopped Tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious. Preparation time less than 30 mins : Cooking time 1-2 hrs.
 Click here for Church Hill Farm Chicken, Smoked Streaky Bacon, Fresh Chicken Stock



• Slow cooked Lamb Shoulder with Boulangere Potatoes - by Tom Kerridge
Slow and low - melting, simple and moreish - Tom Kerridge at his best.
This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.
            Preparation time less than 30 mins : Cooking time over 2 hrs.
 Click here for Rolled Lamb Shoulder, Fresh Chicken Stock



• Beef and Chorizo with Horseradish Mash and Rosemary Dumplings
- by Dick Strawbridge
Braise Shin of Beef with Chorizo and Red wine for this long and you won’t be disappointed
Thrifty and delicious!
Preparation time less than 30 mins : Cooking time over 2 hrs.
 Click here for Shin of Beef, Fresh Beef Stock



•  Wild Venison with Port, Figs and Potato Wedges - by Rob Mackenzie and Andy Waugh
Venison Haunch Steaks prepared to perfection
            Because Venison is so low in fat, cook it quickly and keep it on the rare side or it will be tough. Preparation time less than 30 mins ; Cooking time 30 mins to 1 hr.
 Click here for Venison Haunch Steaks



Moroccan Lamb Tagine with Lemon and Pomegranate Couscous  - by Rachel Allen
Delicious - and bang on trend
This aromatic Lamb Tagine can be made in advance and reheated. Make the fruity lemon Couscous just before serving
Preparation time less than 30 mins : Cooking time 1 to 2 hrs.
 Click here for Shoulder of Lamb



•   
One Pot Partridge with Bacon and Chestnuts - by The Hairy Bikers
A long slow braise on the hob ensures your Partridges will be tender and succulent. Serve with creamy mashed Potatoes
 Preparation time less than 30 mins : Cooking time 1 to 2 hrs.
 Click here for Unsmoked Streaky Bacon, Red Leg Partridge, Fresh Chicken Stock



Pearl Barley Risotto with Beer-braised Beef Cheeks and Onions - by James Martin
Try this hearty dish in the slow-cooker - start it off in the morning and it will be fall-apart tender by dinner time.
Preparation time overnight : Cooking time over 2 hours. Click here for
 Ox Cheeks, Fresh Beef Stock

The idea that some households are only in for certain days so they don’t need to order for every day of the week - they just order what they need instead of a full box cutting out expense and waste - seems to have really caught on
 
Give it a Click
So why not give it a Click - and experience a whole new way to enjoy Godfreys Free Range Premium Meats and Poultry - all week long - by ordering from the comfort of you own home - at a time that is convenient to you

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park. 

 
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