Our last Christmas orders have now been prepared, packed and are with our couriers.
Your order will be with you tomorrow, and you should have received an email from us with your tracking number. To track your parcel, just click on the link in the email we sent you, or visit https://apc-overnight.com/receiving-a-parcel/tracking and enter the tracking number and your postcode.
If for any reason you haven't received your tracking email and you'd like to chase your delivery, just give us a call on 020 7236 1888 and we can look into it for you. If our lines are busy, you can call APC on 020 8960 2222 and just tell them you're waiting for a delivery from Keevil and Keevil, and they'll be able to track the progress of your delivery from your postcode.
All orders this week are being sent on a pre-12:00 morning service, so you should receive it in the morning.
However, there are such a huge number of deliveries being made that it may well reach you in the early afternoon - we're really sorry if this is the case for you.
All turkeys, geese, gammons and salt beef delivered from 20th December will have expiry dates of at least the 26th or later, and everything received on the 22nd and 23rd will expire after Boxing Day, so you've no worries about whether things will last for Christmas.
If you do need to contact us, we're here until 4pm on the 23rd, and then back at 9am on the 28th so please rings us then, or email us outside of those hours at firstname.lastname@example.org
We hope you all have a very Happy Christmas, and thank you for ordering your Christmas meats from Keevil and Keevil this year.
23rd December 2016read full article
We’re delivering right up until the 23rd December this year, but we’re getting full for our days closest to Christmas.
We’ve run out of room on the sleigh for the 23rd and 22nd, so the last delivery date we can take your orders for now is the 21st.
Rest assured all Christmas meat delivered to you on the 21st December will have ‘best before’ dates of the 26th or later. And in fact all turkeys and geese that are delivered after the 12th will be dated for after Christmas – so don’t worry about them going off before the big day.
We have a wide range of meats to choose from for Christmas, whether you fancy a traditional Christmas turkey or goose, or if you want to be a bit different with an impressive piece of Beef to start your own traditions.
Our three-bird and six-bird roasts are always very popular, but because they’re hand-made to order we have to finalise numbers on Monday 12th December, so we must have your order by then if you want one of these very luxurious roasts.
For everything else, we must have your order by Midnight on Sunday 18th December to guarantee delivery before Christmas – but of course the sooner you order the better, as the 20th and 21st are filling up now as well.
And once you’ve placed your order for your Christmas meats you can sit back and relax - and maybe track where Santa is right now.
If you're still deciding what to buy for the last people on your list, if they’re into their food you could always order them something from us, and we can deliver straight to their door or send them a gift voucher by email. Job done!
All orders delivered from 1st to 30th December will be sent on a pre-12 service, and will be with you before midday on the day of your choice.
Due to very high delivery volumes your delivery may be with you in the early afternoon – however we are using the morning service and so the majority of orders will be delivered early in the day.
10th December 2016read full article
Turkey is the traditional meat to eat at Christmas, but it wasn’t always this way.
As recently as the 1950’s, turkey was a luxury that few could afford, and goose was the more commonly eaten Christmas meat.
Turkeys were brought to the UK for the first time less than 500 years ago, when the first produce began to arrive back in England from America.
Henry VIII was the first monarch to eat turkey at Christmas, and until then most people had enjoyed goose, capon and boar – or even peacock and swan for the very rich!
However, due to better refrigeration and increased turkey numbers bringing the prices down, turkey is now the most popular choice for Christmas dinner.
There are in fact so many turkeys to choose from it can be a daunting task! If you’re looking to buy a turkey for Christmas we would advise you to buy a Bronze or Black-feathered variety. These are slow-growing, and are renowned for having a fuller flavour and keeping more moist than their white-feathered cousins.
Also, always choose a free-range bird if possible as they will have led a stress-free, happy and very natural life, with their welfare paramount.
Turkey is prone to drying out if overcooked and it is a difficult task to cook the bird through properly and avoid very dry meat.
We recommend covering in butter, including putting it under the skin over the breasts, covering with rashers of streaky bacon, and wrapping in foil for most of the cooking time.
Once your Christmas turkey is cooked, remove it from the oven, cover and leave to rest for around 30 minutes, as this will allow the juices to settle and go back into the meat to help keep it moist.
You can order a turkey online from Keevil and Keevil for delivery right up until 23rd December. As turkey is officially classed as game it has a much longer shelf life than chicken or duck, and all turkeys delivered from 13th December will have a best before date of Boxing Day or later.
Our turkeys are free-range Bronze-feathered and from Surrey. We pride ourselves on the welfare standards that our turkeys are reared under, and think you won’t find a better bird to serve on Christmas Day.
For more information please see:
Keevils’ Bronze Turkeys
1st December 2016read full article
Our Black Friday offers are now online, but you need to hurry as you only have until Midnight on Saturday to save up to 40%!
Black Friday sales were relatively unheard of in the UK until very recently, but now many retailers get in on the fun of offering substantial discounts for a very short time over the last weekend in November.
We’ve run Black Friday discounts for the last 3 years, and each year has been busier and busier, and we even notice a dip in sales figures for the days directly before as our customers wait for the special offers before placing their order.
This year we have two very special offers for you.
Our Salt Beef is made from Irish beef brisket and is prepared for us by Hensons. They cure the brisket and supply it in a sealed pack still in the brine, so it keeps for up to 2 weeks and you just need to boil it for 2-3 hours to prepare. Hensons also supply Selfridges and if it’s good enough for them it’s definitely good enough for us!
Our salt beef is available in a 2kg or 2.5kg piece, and both sizes have 25% off for the next 2 days.
Our Lamb Leg Steaks are a new product we’ve been working on.
We’ve taken a whole leg of grass-fed Chilean lamb, removed the narrow part of the shank and the external bone. We’ve then sliced through across the bone to form 8 individual lamb leg steaks. The steaks very in size depending on the thickness of the leg at the place they’re cut from, but are between 150g and 250g.
Our lamb leg steaks have 40% off this weekend – that’s a lot of meat for the money!
Don’t forget these offers will expire at Midnight on Saturday 26th November.
25th November 2016read full article
Do you know a thing or two about good meat? We’re looking for products testers to give honest feedback on our food, and we’ll even provide the meat.
We like to look after our customers and we care what you think. If there are products that you particularly love (or don’t!) we want to know about it. That way we can improve our range to give you exactly the kind of things you like.
Every month we’ll be picking 2 people at random to receive a box of meats, which we’ll deliver to a UK address of your choice on the most convenient day for you. All we ask in return is that once you’ve tried it all, you write us an honest review.
There’s no need to have ordered from us before and you don’t have to give a positive review if it isn’t what you really think – although of course we hope you’ll love everything!
To apply to be on this month’s panel please just click on this link to the entry page and fill in your email address.
We only email the winners so if you get an email from us at the beginning of the next month, congratulations this means there’s free meat on its way to you!
The competition is run on our Facebook page, and we ask that you write us a Facebook review to let us know what you think about the order, so you do need a Facebook account to take part.
To become a product tester just enter here, and keep your fingers crossed! If you've won, you’ll hear from us on the 1st day of next month. And if you’re not chosen this time, you can enter again to go in next month’s draw.
Terms and conditions: No purchase necessary. All email addresses are used only for entry into the draw, and will not be subscribed to a marketing list or passed on to third parties. Winners will be chosen at random and notified by email on the 1st day of the month following entry. Delivery is to all UK postcodes excluding AB30-39, AB40-45, AB51-56, BT, DD5, DD7-10, DG, FK1-21, GY, HS, IM, IV, JE, KA26-28, KW, PA20-80, PH15-44, PH49-50, PO30-41, TD, TR21-25, ZE. If you are picked as a winner but you live in an excluded postcode your entry will be invalid and an alternative winner will be drawn.
17th November 2016read full article
Thanksgiving is traditionally celebrated in the USA on the fourth Thursday in November, when families come together to spend time with each other, and enjoy a traditional Thanksgiving Day dinner. This year, Thanksgiving falls on Thursday 24th November.
The centrepiece of a Thanksgiving meal will almost always be Turkey, accompanied by various side dishes, usually including mashed potatoes, sweet potatoes, green beans and stuffing – followed by pumpkin pie.
Thanksgiving is a celebration which goes back to the time of the Pilgrim Fathers, the original European settlers who landed on the East coast of the USA in the 1600s. They were very religious and regularly had periods of giving thanks to God, sometimes for a successful harvest, or a victory in battle, and these celebrations involved several days of praying and feasting. However, they celebrated the harvest festival every autumn and the annual celebration was started.
Thanksgiving was officially recognised by President George Washington when he made a proclamation in 1789 that every 26th of November should be devoted to giving thanks to God for the peaceful country that the United States had become.
This new custom was adopted slightly differently across the country, and various states would celebrate their Thanksgiving on different days, to fit in with local customs and holidays.
In 1863 President Abraham Lincoln passed a further law which confirmed the last Thursday in November as a national day.
“I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens.”
And since then Thanksgiving has been an official American holiday.
Although in the UK we celebrate harvest festival to a certain extent in schools and churches, it has never caught on as a major holiday in the way that Thanksgiving has in the USA.
However, if you’re an American overseas, you can still celebrate Thanksgiving in the UK. Our free-range turkeys are now in stock and can be delivered to your door on the 24th, or maybe the day before so you have time to prepare it for the big day.
The part of Thanksgiving that has caught on in the UK is the day that follows – Black Friday! The day after Thanksgiving most US retailers offer large reductions in a major sale that kicks off the Christmas shopping season. Here at Keevils we like to get in on the fun, so keep an eye out next Friday when we will have very special one-day-only offers with big discounts.
To order your Turkey for Thanksgiving please click here to take a look at our Free-Range Turkeys.
10th November 2016read full article
Have you ever tried goat meat? We’re very pleased to let you know we’re now stocking free-range goat from English farms.
Goat meat is healthy and is lower in fat and cholesterol compared to other red meats. Although it is similar to lamb, the difference between goat and lamb meat is that goat is darker in colour, and has a deeper and less sweet flavour.
Goat is very popular in Caribbean, African, and Middle Eastern recipes, and is often cooked in highly-flavoured goat curry or stew. We love this recipe for Jamiacan Curried Goat from Jamaican chef Patrick Williams, which is a hearty, spicy stew perfect for goat.
Our diced goat is taken from the shoulder and loin, and we’ve left it on the bone. Stewing meat on the bone adds to the flavour of the sauce and means your goat curry will be delicious and rich. When cooked the meat falls away from the bone easily, and so having the bone in doesn’t make it hard to eat.
Our goats are from Hampshire, from a family-run farm which has specialised in rearing cattle and goats for over 50 years. The goats are free range and are left to graze happily in the fields. This very natural and traditional lifestyle is reflected in the fine texture and flavour of the resulting goat meat.
If you haven’t tried goat before we would definitely recommend it. We have goat legs and 1kg packs of stewing lamb available, and are looking to extend the range, as well. We can deliver all across the UK for you, so even if you’re not in London you won’t miss out.
We’ve always sold the most popular meats, and we have a number of different cuts of beef, lamb, pork and chicken to choose from. We’re really happy to have now added goat to the selection of meats we have available to buy online, and hope that once you try it you will be converted too.
For more information please see:
Goat Meat online
3rd November 2016read full article
Here at Keevils we’re in the Halloween spirit, but we’d much rather give you a treat than a trick!
So as very limited special offers we’re giving you the chance to grab a bargain, and this week when you buy one of our 4 most popular products you can have a second one for just £1.
Choose from the following products - buy one product at full price and get a second of the same item for only £1!
These spooky savings won't last for long so make sure you don't miss out!
And the best part is that although you need to order before 20th November to get these prices - you can choose to have them delivered right up until 31st December.
For more information please see:
Halloween Special Offers
24th October 2016read full article
If you’re stuck for ideas for Christmas presents for your clients or suppliers this year we can help you out – with our Corporate Christmas Gift service.
We have long-standing relationships with several large companies who use us to deliver meat hampers to their customers all year round, but especially at Christmas.
Because we deliver across the whole of mainland UK we are unrestricted in the areas we can deliver your gifts to, so whether you have suppliers in Scotland or clients in Cornwall that you’d like to send a meat hamper to, we can help.
We're now just 2 months away from Christmas Day, and if you’re struggling to find Christmas gift ideas for your clients, a delivery of Keevils’ meat is impressive as well as very fitting for the festive season.
We have a long heritage and a reputation for excellence, and a delivery of our meats – fresh from Smithfield Market, delivered to your clients’ doors – is sure to show them just how much you value them.
All corporate meat boxes are sent in fully insulated boxes and delivered by courier on a pre-12 delivery service, so the recipient will be impressed by the quality of the products and the chilled state it arrives in.
We can deliver several individual packages to the same address if you want to treat, for example, the directors of a single company; or we can send out identical orders to a number of addresses so all of your clients get the same Christmas present.
We’re happy to tailor our meat boxes to your demands and can also include items of your branded merchandise, and we can produce personalised messages to be sent with the hamper so that the recipient doesn’t see the invoice.
To find out more, or to ask about pricing or delivery dates, please email us at Customer Services
25th October 2016read full article
We may just be getting into October and still feeling very Autumnal, and we don’t want to panic you, but there are just 10 weeks until Christmas!
The biggest dinner of the year for many of us, Christmas is unlike any other day of the year in the amount of planning and expense that goes into the food.
Whether you want a traditional Christmas turkey or goose, or you want to try something a bit different this year, it doesn’t hurt to plan early. This is especially true if you are looking to order your Christmas dinner online and have it delivered! The delivery slots closest to Christmas will book up quickly so if you need to place an order, the old saying is true: the sooner the better.
We sell only English free-range turkeys and geese as we believe they are simply better tasting.
If you want a Christmas turkey delivered to your door; you can't go wrong with our bronze turkeys, which are the breed with black feathers. The difference between white and bronze turkey is that the Bronze is renowned for having more breast meat than its white-feathered cousin, and the meat stays moister when cooked. No more boring, dry turkey meat!
Our geese are from East Anglia, and are reared on small farms where they live in small flocks, and are left to grow and fatten naturally with no additional hormones or supplements.
Our Capon are French, which is purely for the reason that it is illegal to produce them in the UK. Free-range and with their diet topped-up with corn, our capon are bred especially for Christmas and are only available for delivery on the 22nd and 23rd December.
This year we are again partnering with our friends at Adlington in Warwickshire, and will be stocking their 3-Bird Roasts and their huge 6-Bird Roast, as well. Also known as a Turducken, each 3-Bird Roast contains 3 different free-range birds, with the bones removed and placed inside one another, with Sage & Caramelised Onion sausage meat between the layers for extra flavour. The Adlington roasts make a very impressive Christmas dinner, and for £65 for a Duck, Guinea Fowl and Turkey roast to feed 8, they aren’t too expensive, either.
Whichever meat you decide to have with your Christmas dinner, make sure you order it from Keevil and Keevil. We are the oldest butcher on Smithfield’s and have a reputation of over 160 years built on trust and reliability. We won’t let you down!
14th October 2016read full article
The 1st of October brings the start of pheasant season, and we now have plenty in stock which have been brought in from shoots across England; but mainly Yorkshire.
Pheasant is the largest of the British wild game birds and has a mild flavour that makes it perfect for anyone who is new to eating game. Some wild birds –especially grouse - can taste quite strong, and might put off a novice trying game for the first time. We always recommend pheasant as a good place to start.
Pheasant is 100% wild and the birds are free to roam as they please, and can cover large distances. Because of this they don’t carry much fat and are naturally very lean. Although the lower fat means pheasant is a healthy choice, it can lead to the meat drying out whilst cooking. To keep pheasant moist we recommend either braising it in stock, or roasting with a piece of bacon or pancetta over the breast to keep the moisture in.
Coutryside magazine The Field have put together their 10 best pheasant recipes and there's a great selection of ideas there.
The shooting times for wild birds are legally restricted, because this allows time for the bird population to recover and build up again before the shoots begin again the next year.
British game season starts on the 12th of August when Grouse becomes available, and then gets busier as more birds are allowed to be hunted. Partridge and Mallard were added to the menu from 1st September, and now with pheasant we’re in full swing.
The pheasant season will run now until the 1st February when it will be the last of the birds’ seasons to end. We will have fresh pheasant in stock until the middle of February, and then we will have a small amount of frozen birds, but no more fresh until the new season starts next October.
All of our game birds are available to buy in person from our shop on Smithfield Market, in central London. However, Smithfield’s opening hours are unusual because we open the shop at 1am and close at 8am. If this is a little too early for you, we also offer an online ordering service and we can deliver to your door, right across the UK.
3rd October 2016read full article
Our steaks are always very popular and one of our top-selling products.
Taken from grass-fed British beef which is left to dry-age for at least 21 days, our steaks are full of flavour and have a melt-in-the-mouth tenderness that's hard to beat.
This week we have a special offer on steak which is perfect if you love it as much as we do.
We've taken 25% off the standard price of Ribeye and Rump steak, and you can now buy 4 steaks for the price of 3.
Our Ribeye steaks are taken from the forerib and are thickly sliced, with veins of fat marbling running through the meat.
When the steak cooks, the fat melts into the meat and gives it a really deep beef-y flavour. Although we do recommend you serve ribeye steak cooked medium to well done, as if you cook it rare the fat may not melt and will be unpleasant.
Weighing 8oz (227g) each there's plenty for a hungry adult.
Our Rump Steaks are very lean and also very large, weighing a whooping 10oz (280g) each. They have a layer of fat along one edge which will crisp up during cooking, however apart from that there is very little fat in rump steaks so they are a healthier choice than some other steaks. The lack of fat does mean they are more likely to dry out during cooking, so we advise cooking rump steak rare or medium at most, because if you cook them well done they can be dry and have less flavour.
Whether you choose ribeye or rump steaks, with the 4th steak free you'll have plenty to keep you going for a while.
When you've chosen your steak, you just need to cook it. We love this step by step guide to cooking steak by Jamie Oliver, which really breaks down how to get the most from your chosen cut of steak.
21st September 2016read full article