Step 1: Receive your box. Pat everything dry and portion mince and chicken into single-meal containers.
Step 2: Drop organs into a separate freezer bag - they keep for six months.
Step 3: Slow-cook 2kg of mince with salt and beef fat. Divide into 5 lunch containers.
Step 4: Grill chicken thighs in bulk for the first half of the week. Reheat in a pan with beef fat for lunches 3-4.