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Meat for a Week September

Meat for a Week September






 
Godfreys Meat for a Week - September

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.


Make your choice easier-and quicker!
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. 
 
As we enter September we have updated our Meat for a Week tab on our Web site to reflect what becomes more popular in September and hopefully help make your choices less time consuming and easier

 
What’s good to eat this Month
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.

 
Summer still lingering, Autumn coming nearer
Because of the good weather this year, crops appear to be two or three weeks ahead of normal so gathering in the harvest becomes an even more urgent scramble this year
 
Calling the Mare
We never tire of telling this story!
 
As the last crops were harvested in September in days of yore there used to be a lovely old ceremony called “Calling the Mare”
 
The farmers all wanted to prove they had the best reapers, so they tried to gather in the last of their crops before the neighbouring farmers did
 
The last sheaf of the harvest was to make a rough Mare shape and it was quickly sent round to any farmers who had not finished gathering their crops
 
It was a way of saying to the farmer that wild horses would be after their crop if they didn’t gather them in quickly
 
The men would run round to the neighbouring farm, throw the mare over the hedge where the other farmer was working and would shout “Mare! Mare!” then run away
 
The farmer who received the Mare would then have to work quickly to see if he could finish before another did, and then he would throw the Mare to them.
 
The farmer who was the last to finish had to keep the Mare all year round and have it on display so that everyone knew he had been the slowest farmer of that year.
 
And so with modern harvest time in full swing here is what is in season this September:

 
Leaves and Stems : Cos Lettuce, Iceberg Lettuce, Rocket, Swiss Chard, Spinach, Red Cabbage, White Cabbage, Spring Green Cabbage, Savoy Cabbage, Brussel Sprouts, Pak Choi, Kale, Chicory, Celery, Kohlrabi, Watercress 
 

Flowers, Fruits and Seeds : Tomatoes, Globe Artichokes, Runner Beans, Aubergine, Courgettes, Peppers, Cucumber, Marrow, Butternut Squash, Peas, Mangetout, Cauliflower, Broccoli, and the last of the English Sweet Corn 
 

Roots and Bulbs :  Onions, Shallots, Carrots, Beetroot, Radishes, Celeriac, Fennel, Leeks, Turnips

 
Tubers :
Potatoes - main crop

Meats : Beef, Lamb, Pork, Wild Duck, Grouse, Pheasant, Partridge, Guinea Fowl, Wood Pigeon, Rabbit, Venison. 
 
And here is just a summary of the main Cuts that are popular in September:
 

Thrifty Cuts : Flat Iron Steaks, Beef Picanha, Bavette Steak, Beef Fillet Tails, Beef Meatballs, Hand Diced Beef, Master 8oz Steak Burgers, Lamb Henry Steaks, Lean Lamb Mince, Chicken Thighs, Chicken Peri Peri Wings, Chicken Plum Parcels, Chicken Lemon and Coriander Parcels, Caramelised Red Onion Sausages, Pork and Leek Sausages, Gluten Free  Cumberland Sausages, Toulouse Sausages, Loin of Pork Boneless, Bone in Belly of Pork, Unsmoked Boneless Gammon
 
Roasts, Casseroles and Stews : Carvery Rib of Beef, Sirloin with Fillet, Topside of Beef, Silverside of Beef, Rolled Brisket, Carvery Leg of Lamb, Mini Leg of Lamb, Rack of Lamb, Special Reserve Chicken, Poussin, Chorizo Rosario Sausages, Porchetta with Chorizo Roast, Grouse, Wild Mallard Duck, Wood Pigeon, Rabbit, Venison Roast 
 
Seriously Low and Slow : Beef Picanha, Beef Short Ribs (Jacobs Ladder), Lamb Neck Fillets, Lamb Shanks, Shoulder of Pork, Smoked Gammon, Venison Saddle Eye, Pork Caul
 
Quicker cooking : Rump Steaks, T-Bone Steaks, Marinated Rib eye Steaks, Master 8oz Steak Burgers, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Lean Lamb Mince, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Plum Parcels, Marinated Chicken Skewers, Chicken Skewers, Pork Steaks, Marinated Pork Ribs, Veal Escalopes, Barbary Duck Breasts, Venison Haunch Steaks, Diced Venison
 
Splendidly seasonal Recipe suggestions
 
September seasonal recipes to try include

 


•  Roast Grouse with Blackcurrant and Beetroot Sauce - by Gerard Baker
Grouse is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot             
      Preparation time 40mins : Cooking time 1hr 40mins. Click here for 
Grouse
(Click title for recipe)



•  Rosemary and Garlic salt baked Lamb Shanks - by Tom Kerridge
An ingenious and delicious recipe.
Preparation time 45mins : Cooking Time 4hrs. Click here for  
Lamb Shanks
(Click title for recipe)



•  Slow Roast Shoulder of Pork, Roasties, Apple Sauce with Hispi Cabbage - by James Martin
When Roast Pork is combined with Duck fat Roasties and homemade Apple sauce you really can't go wrong.
Preparation time 30mins : Cooking time Over 2 hrs. Click here for 
Shoulder of Pork
(Click title for recipe)



•  Succulent Braised Venison - by Nick Nairn
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness.
Preparation time 15mins : Cooking time 1hr 50mins. Click here for 
Hand Diced Venison
(Click title for recipe)



•  Southern Style Pulled Pork and Slaw - by Jamie Oliver
Smoky, dressed, slow cooked Pulled Pork - a Southern US Classic - teamed with Jamie’s fresher take on the traditional Coleslaw recipe
Preparation time 30mins : Cooking time 6hrs 25mins. Click here for 
Shoulder of Pork
(Click title for recipe)



•  Roasted Wood Pigeon on Toast - by Barry Desmazery
Cooking Game on top of a thick slice of sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and red wine for extra oomph
Preparation time 20mins : Cooking time 30mins. Click here for 
Wood Pigeon
(Click title for recipe)



•  Shepherds Pie - by Antony Worrall Thompson
A simple and Thrifty supper for a chilly evening - comfort food at its best
Cooking time 1-2 hours. Click here for 
Fresh Ground Lamb Mince
(Click title for recipe)

So there are our September suggestions- just to get you thinking!
 
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


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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