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To help shoppers celebrate the final Bank Holiday of the year, Aldi has announced the return of its ‘cuts above the rest’ steak offering, including the exceedingly colossal Tomahawk (£13.49 per kg). Juicy, thick and succulent, this crowd-pleasing whopper is a great addition to any Bank Holiday barbeque. 

Not stopping there, the discount supermarket will also be stocking shelves with its popular British Wagyu steak range from 26th August. Lauded as one of the best cuts of beef that money can buy, shoppers can claim their steakon Aldi’s Specially Selected Wagyu Sirloin (£6.47, 227g)Wagyu Rump ( £6.01, 227g), Wagyu Ribeye (£6.98, 227g), and Wagyu Fillet Steak (£7.48, 170g)

And the first-class meat collection has arrived just in time; research carried out as part of Aldi’s Raising The Barbeque campaign has estimated that an incredible 23 million Brits will be getting fired up with a barbeque this weekend, serving up a staggering 84 million burgers, steaks and sausages, amongst other charred goodies. 

As well as delivering on the meaty goods, the supermarket has partnered with celebrity chef Judy Joo, of ITV’s Cooking With The Stars, to help Brits up the ante at alfresco gatherings this Bank Holiday weekend. 

Judy’s top tips to get fired up this weekend include: 

1.    Getting the fire started 

The best way to get a grill started is using a chimney starter.  If you don’t have one, lighter fluid alternatives that are generally available around the house are cardboard egg crates, newspaper (crinkled up into balls), any high proof alcohol, and it is a known fact that all crisps work for starting a fire. So layer in some Doritos or potato crisps in with your charcoal. They are slow burning, so they get your coals going in no time.

2.    Don’t be afraid to use wood with your charcoal

Wood chips create more smoke, which adds flavour to the food you’re cooking. Vegetables, chicken, fish and burgers taste wonderful with a nice dose of woody BBQ smoke. Most pit masters will use large wood chunks to put in with their coals, but for the most casual back garden barbie, I suggest easy to handle wood chips. Just remember to soak them in water for at least an hour first as you don’t want them to burn too quickly – this also allows them to smoke for longer.

3.    Basting is a must – whatever you’re cooking

Basting not only adds flavour, but also keeps your food moist.  Just take any cooking juices, marinades, or sauce and brush it over whatever meat you are cooking.  Don’t have a basting brush?  Simply tie some herbs together and dunk them in olive oil and brush away.

4.    Try using pans and grilling baskets on the BBQ

Don’t limit what you cook on the BBQ because of the grill. Grilling baskets are a great way to cook fish or items that are hard to flip, like quesadillas. You can also use skillet pans on the BBQ – when it’s closed it’s just like an oven – just take care not to use a pan with any plastic or wood handles. 

5.    Cleaning your grill

Half cut onions come in handy for cleaning. Onions have anti-bacterial properties so when rubbed on a heated grill it helps remove grit and grime. And, the onion’s natural oils create a non-stick coating on the grates. When done, simply toss the onion in with the coals which will add some flavour to your smoke.

Aldi’s Raising The Barbeque research also found that: 

  • The weekend’s biggest barbeque blunders will include: serving burnt food (47%), not being able to light the coals (25%) and serving undercooked food (21%)
  • One in 10 Brits admit they will be arguing over who’s head chef at the grill
  • One in seven agree that the barbequer will get the praise, even though the hard work is in the preparation and side dishes
  • Over 2 million Brits will have a barbeque – even if it rains 

Shoppers looking to up their grill skills should head to Aldi’s Raising The Barbeque hub for recipes, hints and tips:

Aldi’s meat specials will be available in stores from Thursday 26th August.

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or