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Bristol Post
Bristol Post
Entertainment
Molly Holt & Daniel Chipperfield

When you can get your hands on Aldi's bargain 'big Daddy Steak'

Father's Day is nearly upon us, where we show our love and admiration for all the effort our dads have gone through to raise us into who we are today.

So it might be quite lucky, or very clever marketing, that Aldi is relaunching its popular, massive steak just in time.

Setting you back £4.99 for a whopping 16oz’s of meat, the 21-day matured Big Daddy is the best value money for steak on the market, so it's unsurprising it always sells out so fast.

Hitting Aldi shelves on the 13th June ready for Father's Day on the 16th, there's limited stock available, and once they're gone, they're gone, so you'll need to be quick if you do want to get your hands on one, reports The Mirror.

And its low price certainly doesn't mean that it compromises on quality, being comprised solely from 100% British beef and then matured for 21 days.

It's also made up of several different muscles from the rear, making Aldi's popular Big Daddy a lean steak with a mix of texture and rich flavours, that's similar to a fillet steak but with a lot more flavour.

When it comes to cooking it, opt for frying it over a very high heat, with a generous resting time up to ten minutes.

Julie Ashfield, Joint Managing Director of Corporate Buying at Aldi UK, said: “The 16oz ‘Big Daddy’ Extra Thick Rump Steak has been a customer favourite since it first launched and we’re delighted to bring it back as a Specialbuy once again.”

Alongside the Big Daddy steak, Aldi will also be selling a few other Father's Day SpecialBuys, including Golden Crown Ale for £1.19, Specially Selected Halloumi Fries (£2.29) and Specially Selected Sticky Toffee Pudding (£2.29).

If your dad isn't a steak and chips kind of man, there will also be a footlong, South Carolina hot dog up for grabs, made from 100% British pork infused with South Carolina sauce - a delectable mustard-based barbeque sauce that dads up and down the country will love.

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