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Meat for a week February






 
Godfreys Meat for a Week - February

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
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 people sometimes 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 February
We have updated our Meat for a Week tab on our Web site to reflect what becomes more popular in February and hopefully help make your choices less time consuming and easier.
 
Winter bites with its teeth
As we enter February we do well to remember that Winter either bites with its teeth or lashes with its tail - so this is the time for comfort, for good food, and cosy reassuring warmth.

In our need to wage war against the cold we turn to the food that bolsters our energy levels and comforts us during the long dark hours.


All in season
With Horseradish, Jerusalem Artichokes, Kale, Parsnips, Cauliflower, Leeks and Purple Sprouting Broccoli - all in season - there is no shortage of fresh ingredients to add their contribution to the rich robust meals we oh so look forward to at this time of year.

Daylight hours seem very short and we seem to have acquired an appetite at weekends for more low and slow cooking.

Game now features regularly on our menus with such favourites as Pheasant, Red Leg Partridge, Venison and hard to find Wild Rabbit - as do filling Thrifty Cuts such as Ox Cheeks, Short Ribs of Beef, Middle Neck of Lamb, Breast 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.

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

 
Leaves and Stems : Spring Green Cabbage, Savoy Cabbage, Brussels Sprouts, Kale, Chicory, Celery, Kohlrabi, Pak Choi, Radicchio
 

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

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

 
Tubers :
Potatoes, Sweet Potatoes, Jerusalem Artichokes

Meats : Beef, Lamb, Chicken, Pork, Partridge, Guinea Fowl, Venison.
 
Here is just a summary of the main Meat Cuts that become popular in February:

 
Thrifty Cuts : Flat Iron Steaks, Beef Fillet Tails, Bavette Steak, Shin of Beef, Beef Meatballs, Lamb Henry Steaks, Breast of Lamb, Chicken Thighs, Marinated Chicken Skewers, Pork and Leek Sausages, Godfreys Original Lincolnshire Sausages, Gluten Free Toulouse Sausages, Loin of Pork Boneless, Pork Cheeks, Pork Mince, Pork Belly Slices, Unsmoked Boneless Gammon, Tame Rabbit
 
Roasts, Casseroles and Stews : Carvery Rib of Beef, Topside of Beef, Silverside of Beef, Rolled Sirloin, Rolled Brisket, Braising Steak, Oxtail, Carvery Leg of Lamb, Mini Leg of Lamb, Rack of Lamb, Phill Truins Large Chicken, Special Reserve Chicken, Chorizo Rosario Sausages, Shoulder of Pork, Porchetta with Chorizo Roast, Guinea Fowl, Wood Pigeon, Quail, Venison Roast, Hand Diced Venison

Seriously Low and Slow : Beef Picanha, Beef Short Ribs (Jacobs Ladder), Ox Tail, Ox Cheeks, Lamb Neck Fillets, Lamb Shanks, Lamb Middle Neck, Belly of Pork Bone-in, Smoked and Unsmoked Gammon, Venison Saddle Eye, Beef Marrowbones, Bacon Knuckles, Pork Caul

Quicker cooking : Beef Flat Iron Steaks, Rump Steaks, T-Bone Steaks, Beef Florentine Steaks, Marinated Rib Eye Steaks, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Lemon & Coriander Parcels, Chicken Skewers, Gluten Free Cumberland Sausages, Pork Steaks, Marinated Pork Ribs, Ramsays Black Puddings, Veal Escalopes, Veal Chops, Barbary Duck Breasts, Venison Haunch Steaks

Free Range Beef Stock and Chicken Stock - for that extra warming flavour boost - are also popular throughout February


Splendidly seasonal Recipe suggestions
 
February seasonal recipes to try include some Thrifty Cuts this month as we recover from the Festive period and January Sales spends - and the Fuel Bills start coming through the letterbox.




•   Leg of Lamb in Hay with Lavender - James Martin
This unusual approach to roast Lamb is very simple and results in tender, aromatic meat perfect for Sunday lunch. The hay needed is available from pet shops - ask for ‘eating’ hay that’s edible for horses
Preparation time less than 30 mins : Cooking time over 2 hours.
Click here for Leg of Lamb, Beef Dripping
(Click title for recipe)



Venison Casserole - by Elizabeth Guy
This Venison casserole benefits from long, slow cooking.
Preparation time less than 30 mins : Cooking time 1 to 2 hours.

Click here for Smoked Streaky Bacon, Hand Diced Venison, Fresh Beef Stock,
Redcurrant Jelly
(Click title for recipe)



Roast Leg of Lamb with Garlic and Rosemary - by Mike Robinson
Put on your Sunday best for Mike Robinson’s perfect roast Leg of Lamb served with a classic red wine gravy.
Preparation time less than 30 mins : Cooking time 1 to 2 hours.
Click here for Leg of Lamb
(Click title for recipe)



• Moroccan Flatbread Wraps with Harissa - by Mike Robinson
Smoky hot grilled Lamb and vegetables in Flatbread gets an extra kick from spicy Harissa.
Don't be alarmed by the long list of ingredients - this dish is very flexible to suit your tastes.
Good ready-made Harissa is available in delis and supermarkets.
Preparation time 1-2 hours : Cooking time less than 10 mins. Cooking time : 10-30mins.
Click here for Lamb Steaks
(Click title for recipe)



• Easy Chicken Tagine - by Simon Rimmer
Invite a crowd round for a memorable Chicken Tagine recipe that lights up the dinner table.
Preparation time less than 30 mins : Cooking time 1 to 2 hours.
Click here for Chicken Thighs, Chicken Wings, Hand Diced Venison
(Click title for recipe)



•  Honey-glazed Guinea Fowl with Pomegranate and Pineapple - by The Hairy Bikers
This recipe is certainly exotic - Honey and five-spice chilli Guinea Fowl served with a fresh fruit salsa splashed with soy sauce. If you can source one, serve in a banana leaf to impress.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hour.
Click here for
Guinea Fowl
(Click title for recipe)



•  Quick Sausage Casserole with Savoy Cabbage Pesto - by Tom Kerridge
This comforting Casserole is ready in no time, and the crusty topping and zingy Pesto add gourmet pizzazz.
Preparation time less than 30 mins : Cooking time 10 to 30 mins.
Click here for Lincolnshire Sausages, Cumberland Sausage, Gluten Free Cumberland Sausages, Smoked Streaky Bacon
(Click title for recipe)



•  Perfect Roast Pork Belly with Cabbage and Bacon- by James Martin
James Martin’s twice-cooked Pork Belly comes with Bacon-flecked greens and a fluffy Apple sauce
Preparation time less than 30 mins : Cooking time over 2 hours.
Click here for Pork Belly Slices, Smoked Streaky Bacon, Fresh Beef Stock
(Click title for recipe)


So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your February winter meals

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.
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