If you’re feeling the pinch from Christmas but you still want to eat well, you might be interested to know our January Sale is now on.
We always have special offers running throughout the year but as a special post-Christmas treat we’ve got savings on some of our best-selling meats, as well as sauces to go with them.
Our Black Angus Beef is one of our most popular products, and we are now offering savings of up to 25% on various cuts, including Sirloin, Ribeye, Fillet and Rump.
Black Angus is a premium breed of cattle and ours is free-range, grass-fed, and gets consistently positive feedback from our customers.
Our corn-fed chicken breasts are another of our most popular products, and we’ve taken 20% off in the sale.
Supplied with the skin on and the wing bone left in, they are very versatile as they can be roasted as they are for a restaurant-standard of presentation, or you can easily remove the skin and bone to cook as a standard chicken fillet.
The corn-based diet of the chickens leaves their meat with a yellow tinge, and also makes it very moist and tender.
We don’t just have offers on meat – we also sell a range of sauces and they are featured in the sale, too.
Bolognese is one of our favourite mid-week meals but we don’t always have the time (or energy!) to make it from scratch.
Our friends at the Potts Partnership have the perfect solution, and their pre-made Bolognese Sauce is far superior to the jars in the local supermarket.
Made with wine and balsamic vinegar, the sauce has a really rich flavour and tastes incredible.
Potts also supply condiments, and their Mustard and Herb sauce is also in the sale.
A moreish blend of Dijon and wholegrain mustard, with thyme, parsley and sage, it goes perfectly with cold meats or roast chicken.
Take a look at the sale and see what you fancy, there are loads more products on offer, and with savings of up to 45% there’s sure to be something that catches your eye.
For more information please see:
4th January 2018read full article
Christmas is less than 3 weeks away, but if you haven’t planned your Christmas dinner yet, don’t worry, there’s still time.
We have a wide selection of Christmas meats available that you can order online and we will deliver direct from Smithfield market to you door, right across the UK.
Every year we sell masses of turkeys and geese, but more than anything our customers choose capon.
Capon is the butchery term for a castrated cockerel, and although caponisation is illegal in the UK, we buy ours from France where they are still produced.
By castrating the cockerel it stops it from releasing testosterone, which keeps the meat tender and flavoursome and stops it becoming tough, but the bird still grows much larger than a chicken would do.
Our capons are from Northern France, and they are traditionally reared on free-range farms and fed on a corn-based diet. The natural life they lead is reflected in the quality of the meat, and the finished product is rich and moist, with real depth of flavour.
Each capon weighs just over 3kg and will feed 6 people comfortably.
Our capons are produced especially for Christmas, and because of that we only have them for a very short time, just before Christmas.
This year we are delivering capons on two days only, so if you need one you really need to get your order in as soon as possible as we have limited capons and also limited delivery spaces!
We can deliver capons on Thursday 21st and Friday 22nd December.
The capons delivered on 21st will have a best-before date of 25th December, and the birds delivered on 22nd will have a best-before of 26th.
If you would like to order a capon for delivering to you this Christmas you can find them online here.
6th December 2017read full article
We have all your favourite Christmas meats in stock now and available for delivery to your door right up until the 22nd December, but did you know we also have a range of stocking fillers, perfect for the foodie in your life?
If you’re struggling to come up with ideas for a Christmas present for someone who loves food, our friends at Lane’s BBQ and Eat 17 have something up their sleeves that may be just what you’re looking for.
Lane’s BBQ is based in Bethlehem, Georgia, and was set up by award-winning pitmaster Ryan Lane. Ryan had been making his own meat rubs and sauces to use in BBQ competitions, and because of the huge demand from friends and family, he decided to launch it as a business.
Today Lane’s BBQ produces a delicious and very diverse range which adds extra oomph to your food, whether you’re cooking on the BBQ or under the grill, using meat or veg.
Our favourite Lane’s product is the Signature Rub – it adds a depth of flavour with a very mild chilli heat. Even just a small sprinkling over your plain grilled pork chops or chicken breasts makes them really special and flavoursome.
We sell all of Lane’s BBQ rubs and sauces individually or in multi-packs, which offer a saving of at least 15%.
We recently started working with Eat 17, a restaurant in East London who began producing their own bacon jam to serve in their burgers. Customers loved it, so they started selling it on its own, and then added with new variants of Chilli Bacon Jam and Chorizo Jam.
Bacon Jam is a taste revelation and although it sounds like it might be a novelty product, it’s really a delicious combination of sweet onion jam and savoury, salty bacon.
We use bacon jam instead of chutney with bread and cheese, and we also love it spread on toast, with cheese melted on top. Stir it through cooked pasta, have it in a burger, or on the side with a fry-up; there are so many options for you to experiment with.
If none of those ideas have inspired you, we also do a Steak and Red Wine Box, which makes an ideal gift for a carnivore. It contains two each of our delicious grass-fed Sirloin, Rump, Ribeye and Fillet steaks, and a bottle of Malbec Reserve wine by Beefsteak Club.
1st December 2017read full article
The countdown to Christmas has officially begun, and we now have just 4 weeks until Christmas Day!
It’s time to make a list (and check it twice) of everything you need to do to prepare.
This weekend has seen loads of discounts right across the country so hopefully you were able to pick up some bargains and get your Christmas shopping started with a bang.
We’ve had our Black Friday sale which we extended and it now ends tonight at Midnight.
If you haven’t had a chance to look yet, you can see our Black Friday offers here.
If you’re in charge of buying meat for Christmas dinner we have a range of different options to choose between, from traditional Turkey or Goose to an impressive Three-Bird-Roast.
If you’re playing it safe with turkey you can’t go wrong with one of ours.
Our Bronze Turkeys are free-range and are from a farm in Surrey. They are reared completely naturally and have constant access to the outdoors with lots of places they can roost or roll in the dust.
Allow 1kg of whole turkey for every 2 adult servings, so for example a 5-6kg turkey will feed 10-12 people.
Goose gets more popular every year as an alternative to turkey.
Our Geese are reared in small flocks in a number of farms across East Anglia. They spend their days foraging for food and hissing at passing people and farmyard animals.
Geese have much less breast meat than turkeys, and so a higher proportion of their weight is bone.
Because of this you need to allow 1kg of goose for each adult serving, so for example a 5-6kg goose will feed 5-6 people.
Our Three-Bird-Roasts are an indulgent treat that you can only really get away with at Christmas.
We de-bone three free-range birds and then stuff them inside each other, with added layers of delicious Sage & Caramelised Onion sausagemeat stuffing.
This makes a boneless joint that’s sure to impress when you cut into it and your guests see all the different-coloured meats.
Available in a choice of sizes, starting at £65 for the Duck roast which weighs 2.5kg and will feed 6-8 people.
Whatever you choose from your Christmas meal, you need to place your order before Midnight on 17th December (or by the 10th if you’d like a Three-Bird-Roast).
We’re delivering until 22nd December but delivery slots for that day are nearly full – so if you need that day we would advise you to order in the next couple of days before it’s fully booked.
27th November 2017read full article
OK, we know it’s only Thursday – and by the way, Happy Thanksgiving to our American customers, we hope you're enjoying your turkey and pumpkin pie!
But we couldn’t wait any longer, and so you get to enjoy our special Black Friday offers a whole day earlier than normal.
This year we have a real treat for you, because our rarely-discounted Black Angus beef is on offer, with up to 25% off.
Our Black Angus is top quality, grass-fed matured beef which has won numerous awards and continues to be our customers’ favourite beef.
Available as whole or half-sized Rumps, Ribeyes, Sirloin and Fillet, this is your chance to buy it for 25% less than usual.
Also on offer are our tasty T-Bone steaks cut from Chilean beef. Chile is one of the top beef-producing countries in the world, and the area we get ours from is in the foothills of the Andes and very much like an Alpine environment.
The T-Bones each weigh 280g (10oz) and come in a pack of 3. At just £13.50 for 3 steaks that’s just £4.50 per steak which we think you’ll agree is excellent value.
Our final product on offer is our very popular Back Bacon, in our already very well-prices Big Value packs. Big Value doesn’t mean low quality, and our large packs contain around 50 slices of flavoursome rashers that aren’t pumped full of water and won’t shrink down to nothing when cooked.
Choose from smoked, unsmoked, or sweetcure bacon, and save a third on all packs.
There’s no restriction on how many offers you can purchase, the only limit is how much fridge and freezer space you have!
Offers are valid from now until Midnight on Saturday 25th November, so place your order soon and don’t delay!
For more information please visit the Black Friday Sale.
23rd November 2017read full article
Thanksgiving is one of the main events on the American calendar, and although the precise date changes every year it’s always celebrated on the fourth Thursday in November.
This year Thanksgiving falls on Thursday the 23rd November, and this will be when Americans around the world gather with their nearest and dearest (and eat huge amounts of food).
The origins of Thanksgiving lie with the Pilgrim Fathers, the first English settlers in America back in the 1600s. Their original celebration was after their first successful harvest, when they had a feast which lasted for 3 days and they invited a tribe of local Native Americans to share their food with them.
Thanksgiving today is of course centred on food, but it is also a day to spend with loved ones and is viewed by most as the first event of the festive season.
Here in the UK we’ve seen Thanksgiving grow from something that most people had only heard of in films and TV a few years ago, and it’s now an increasingly popular event for US ex-pats, and also the Brits that feel they're missing out and want a piece of the action.
10 years ago we only sold a handful of turkeys in November, but now the days leading up to Thanksgiving are some of our busiest in the whole year as the turkeys start to fly out – and every year it gets busier!
We deliver all across the UK so wherever you are, if you're celebrating Thanksgiving in the UK you can rely on us to deliver your turkey, right to your door.
Thanksgiving is probably more celebrated in the UK for the fact that the following day is Black Friday, and the start of a weekend of large discounts at many retailers.
We like to join in the fun and our Black Friday sale will be on its way right after Thanksgiving, so keep an eye out for some savings!
For more information please see:
Order Turkey Online
2nd November 2017read full article
Halloween is here and to celebrate we’ve got some very special treats for you!
When you buy some of our most popular products this week you can add a second pack to your order for just £1.
This is a great way to treat yourself to some decent meat and save money at the same time.
Buy one full priced item and add another to your trolley for just a pound. The saving is automatic so you won’t need to enter a discount code to take the money off your order.
The offer runs until this Thursday the 2nd November, so don’t miss out!
Because this is such a good offer unfortunately we can only let you have a maximum 6 packs per customer.
For more information please see:
30th October 2017read full article
The colder weather is on its way and we’re dusting off our recipe books and planning some tasty casseroles and stews.
Slow-cooked meats warm the soul and we love this time of year as it’s a great excuse to indulge.
Our Winter brochure launces next week and one of the recipes included in it is our take on Scouse, the traditional Northern stew.
Lobscouse was a lamb-based dish traditionally eaten by sailors all across Northern Europe and Scandinavia, and it was brought to England via Liverpool, home to the famous docks and a place where foreign sailors often stayed.
The name was shortened to Scouse, and such was the popularity of it in Liverpool that the locals became known as ‘Scousers’; a name which has stuck.
Scouse isn’t a set dish and there are many variations, but they all generally contain lamb, potatoes and carrots, slow cooked until soft and tender.
Our version of Scouse was given to us by our customer Claire Thompson, and her recipe uses beef instead of lamb, just to make it a bit more posh.
Posh Scouse (serves 6)
1kg Diced Beef
4 Bay Leaves
3 large Carrots, in large chunks
3 Potatoes, in large chunks
2 Leeks, chopped
2 Celery Sticks, chopped
1 tbsp Olive Oil
4 Bay Leaves
2 tbsp Tomato Puree
2 tbsp Brown Sauce
2 tbsp Worcester Sauce
1 tbsp Brown Sugar
700ml Beef Stock
1. Fry the diced beef in olive oil until brown and sealed, then put in a large saucepan.
2. Put all of the chopped vegetables and the bay leaves on top of the beef.
3. Add the tomato puree, brown sauce, Worcester sauce, and sugar to the beef stock, then pour the mixture over the vegetables and meat.
4. Season, then bring to the boil. Cover and reduce the heat and leave to simmer for 3 hours until the beef is tender and the vegetables are soft and cooked through.
Brown the meat then add all other ingredients (only using 350ml of stock) and cook for 8 hours on Low.
Brown the meat then add all other ingredients, place in a casserole dish with a lid for 4 hours at 160C/140C fan/ Gas Mark 3.
If you want to be really posh, sprinkle with chopped parsley before serving.
Serve with crusty bread.
26th October 2017read full article
We love to treat our customers and we’re currently running a competition on Facebook offering one of you a chance to win a box of Keevil’s meat.
It’s very easy to enter.
Just head on over to our Facebook page and tell us about the worst cooking disaster you’ve ever had, and we’ll pick our favourite next week!
The winner will get one of our Smithfield Meat Boxes delivered out to them, so hopefully your next attempt at cooking will be a bit more successful.
We launched the competition this morning and we’ve already had some brilliant and hilarious stories, including Ben Mulleady’s wife who made a batch of chocolate brownies made using gravy granules instead of cocoa powder, and Rachel Hilly Hill who was saved by the 3-Second rule and still went on to win her Brownie badge!
It seems a few of our customers have had drama with their Christmas dinners over the years, including Jackie Talbot who suffered our worst fear – a broken oven on Christmas Eve – and Sharon Cadwallader who tried to microwave the stuffing to save time and ended up with sage and onion rocks that even the dog wouldn’t eat!
We’d love to hear your stories of your cooking disasters and we’ll pick our favourite one next Wednesday the 25th October and arrange to send their meat box out the following week.
Good luck everyone!
18th October 2017read full article
The start of October means we’re now well into Autumn, which is one of our favourite times of year.
The leaves are falling, the air is crisp, and we can start to get excited because we’re getting closer to Christmas which is the highlight of any butcher’s year.
But the best thing about October is that the game season is now in full swing!
Grouse were the first wild game bird to become available on August 12th, and back in September we began selling Partridge and Mallard.
On 1st October the hunting season for Pheasant began, which means we are now able to offer the full range of game birds and will have them all in stock for delivery right across the UK, until the end of the hunting season at the beginning of February.
Pheasant are the largest of the British game birds, and weigh a hefty 700g each. Although this is less than half the size of a standard chicken or duck (around 1.5-2kg each), they're giants compared to other wild birds.
Partridge are the smallest at 250g, and although Mallard are 650g these wild ducks are quite bony so they don’t provide as much meat as the pheasant.
Pheasant has a rich taste that’s very indulgent, and is a great meat for entertaining and impressing your guests. It isn’t as strong as grouse but has a pleasant and distinctive flavour that can be cooked with other ingredients without overpowering them.
Wild game birds have territories that can stretch over a large area, and because of the amount of flying and running they do, they tend to be very lean.
Because of their low fat content some of the smaller game birds dry out quickly during cooking and are tricky to get right, but because pheasant is larger it’s harder to spoil, and can be cooked a little longer without drying out.
Simply brown quickly in a pan with melted butter and pop in the oven for 30 minutes at 190°C (Gas Mark 5) until cooked through.
Serve pheasant with a creamy potato dauphinoise and some green veg, or if you’re looking for more inspiration take a look at these pheasant recipes from the Great British Chefs.
3rd October 2017read full article
Earlier this year we began selling Lane’s BBQ rubs and sauces, and we were overwhelmed by demand!
Lane’s BBQ is run by Ryan Lane, himself an award-winning pitmaster and a real champion of the grill. Ryan is from Georgia, the BBQ capital of the USA, and he began making his own rubs to use at home. His friends tried his food and asked him to make some for them, and from there he's grown a very successful business.
Lane’s BBQ range is stocked all across the USA and around the world, from Australia to Switzerland!
We are very proud to be the sole UK distributor of these exceptional rubs, and we know that once you’ve tried them you’ll be converted too.
We originally introduced Lane’s to our customers back in April, and they proved to be popular very quickly.
Their rubs form a flavour-packed crust on the outside of the meat, which keeps the inside moist and full of taste.
Ryan has got every angle covered, from the crowd-pleasing Signature rub which adds a savoury depth of flavour, or Sweet Heat which has added sriracha chilli and brown sugar to transform a plain pork chop or chicken breast into something really special.
The bravest among you may like to try Ancho Espresso, a quirky-sounding combination of chilli and coffee. It sounds bizarre but tastes so good – try it on a steak; the coffee doesn’t overpower, it blends into the meat to give an unusual punch of flavour, but not one you would immediately identify as coffee.
We sold out of Kinda Sweet and One-Legged Chicken sauces a few weeks ago, but we are very pleased to let you know they are now back in stock!
Kinda Sweet is a BBQ sauce, sticky and sweet and will caramelise beautifully when cooked.
One-Legged Chicken is a buffalo-style sauce, spicy and perfect for slathering on chicken wings before cooking.
And don’t think that Lane’s products are only for the BBQ! They taste just as good when grilled or baked, and will brighten up a rainy Autumn evening with their vibrant flavours and memories of Summer.
21st September 2017read full article
The British game season begins every year on the Glorious Twelfth of August, which is the first day of the year that grouse are allowed to be hunted.
There are legally-enforced breaks in the hunting season each year to allow the birds’ population to rebuild and stock up after the previous year.
For grouse the season began on 12th August and will end on 10th December. The next birds that came into season were Partridge and Mallard on 1st September, and those are available until 31st January.
Grouse live predominantly in Scotland and the North of England, and ours are from shoots in Yorkshire. Various country estates and farms host shooting parties, which are organised to start at dawn and then continue throughout the day.
There is always much excitement and competition in getting the first grouse back to London on the evening of the 12th August, as top restaurants clamour to have it on their menu as soon as possible to meet the demands of their foodie clientele.
Grouse is a small bird which serves one comfortably as a main course, and it has very dark, full-flavoured meat. Grouse is traditionally served with bread sauce and game chips, which are deep-fried thin slices of potatoes. Grouse also goes very well with fruit-based sauces such as Cumberland sauce which is made from port and redcurrants.
Partridge has a milder flavour than grouse and because of it’s more widely-eaten; in fact partridge is the most popular game bird in the UK.
Partridge are best served one per person, but they can dry out whilst cooking so it’s best to cover the breast with a slice of streaky bacon before roasting, which will help keep it moist.
Mallard are wild ducks, and they are one of the larger game birds which will feed two people.
Cook them on a rack over a roasting tray to drain off the excess fat, and use the fat to roast potatoes to serve alongside it – delicious!
Keevil and Keevil are one of the largest game dealers in London, and over the game season we’ll have thousands of birds through our doors.
As well as supplying private customers at home, we supply many wholesale clients, and you’ll often find our grouse, partridge and mallard in your local restaurant or butcher’s shop.
Keep an eye on our site because we’ll have each game bird in stock as they come into season. We have grouse, partridge and mallard available to order now, and pheasant will be available from early October, as the season starts on 1st October.
14th September 2017read full article