Food news: Wagyu beef now available at Aldi

Go highbrow with your burger this Friday for less with ALDI. Their new British Wagyu Burgers cost just £2.99 for two; the supermarket says other retailers can charge as much as £12.95.

Available from Thursday January 30, the posh burgers have been a hit in past summers, previously priced at £3.49. The supermarket first made Wagyu meat accessible to everyone in 2016.

Wagyu beef is also ideal paired with salad and homemade chips, if you want dinner the Slimming World way. Their ‘burger in a bowl’ midweek treat recommends adding the Super SW Sauce, plus salad. This includes:

  • 3 level tbsp extra-light mayonnaise
  • 5 tbsp fat-free fromage frais
  • 1 level tbsp American-style mustard
  • 2 tbsp tomato purée
  • 2 tsp white wine vinegar
  • ½ tsp garlic salt
  • ¼ tsp onion granules
  • ¼ tsp sweet smoked paprika

Aldi’s Wagyu beef supplier and Chairman of the British Wagyu Society, Jim Bloom, said: “I’m very excited about the launch of British Wagyu burgers into Aldi. The cows are reared on our farm in Yorkshire and thanks to its high marbling score, it is comparable to Kobe Wagyu.

“British Wagyu is set to be the next big thing in the meat industry and it’s very exciting that customers will be able to try our high-calibre Wagyu beef at such an affordable price.”

Friday feast for four


2 x packs 2 Specially Selected Wagyu burgers

4 x Sunnyhills seeded rolls

½ little gem lettuce

2 x salad tomatoes

1 x medium red onion

4 x slices mature lighter cheddar cheese

3 x baking potatoes

25ml Sunflower oil


Preheat the oven to 200°c/400°f/gas 6.

Slice the potatoes into wedges.

In a bowl toss them in the oil.

Put on a baking sheet and roast for 45 mins.

Slice the tomatoes.

Peel and thinly slice the red onion.

Pull the leaves apart from the lettuce – wash and dry.

Cut the rolls in half.

Griddle or grill the burgers – about 4/5 mins each side.

Toast the cut sides of the roll.

Assemble the rolls.

Divide the lettuce, tomato and red onion between the buns, top with a burger, then a slice of cheese, the top with the burger lid.

Serve alongside the potato wedges.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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