frontpageNeatHeart158 posted Dec 10, 2025 05:04 PM
Item 1 of 2
Item 1 of 2
frontpageNeatHeart158 posted Dec 10, 2025 05:04 PM
Select Aldi Stores: Beef Tenderloin $10.99/ lb., Bone-In Ribeye Roast
& More$7.99/lb.
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I get about 30% waste on trimming up a whole tenderloin, so it's almost never to my benefit to re-cut my own if I'm buying locally and there's not a killer sale. TBF, I trim exceptionally lean, and some of that waste becomes steak sandwiches. For less than $11/lb (with filler and instacart filler to get to 30%) Choice tenderloin is a no-brainer.
USDA Prime accounts for the top quality 3% of all beef sold in the US.
USDA Choice accounts for the top 20% of all beef sold in the US.
USDA inspections choose the grade based on marbling and styrations within the muscle of the beef loin
USDA Choice is what most steakhouses serve unless they specifically advertise USDA Prime.
It is fine for your backyard cookout and for serving guests.
Certified Angus simply means it's from an Angus herd that is registered with the USDA.
Dry aged is a process in which the meat is hung in a controlled environment while breaking down and releasing moisture.
USDA Prime certified Angus Dry Aged Ribeye will cost you $70 per pound and it's a very high quality and delicious steak is you know how to cook it.
USDA Choice ribeye is $20 per pound and is a delicious steak is you know how to cook it.
The difference is that the premium beef is better
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Choice is what you're going to find as the "standard" grade in most chain stores (Kroger corp) and is the middle of the three consumer grades. Prime is offered on select cuts at select times in most chains. Lower end or bargain grocery stores will often offer Select for their sales in order to advertise a lower cost. The three lower grades - Standard, Commercial, and Utility are rarely sold direct-to-consumer, and tbh I've never seen those labels outside of foodservice. I think my local Kroger has Choice tenderloin filets for ~$28-29 or Prime for ~34/lb and whole tenderloins for $2-3 per pound less.
I get about 30% waste on trimming up a whole tenderloin, so it's almost never to my benefit to re-cut my own if I'm buying locally and there's not a killer sale. TBF, I trim exceptionally lean, and some of that waste becomes steak sandwiches. For less than $11/lb (with filler and instacart filler to get to 30%) Choice tenderloin is a no-brainer.
It's like top shelf vs. cheap whiskey; if you're pouring coke on it there isn't going to be a big difference between a $20 and a $80 bottle.
As for 10%of all beef sold, who do you think buys more beef: grocery shoppers or Taco Bell?
Alton Brown's got a new video on how to cool something like this. Might be worth checking out if you buy one and don't already have a cooking plan in mind
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Choice is what you're going to find as the "standard" grade in most chain stores (Kroger corp) and is the middle of the three consumer grades. Prime is offered on select cuts at select times in most chains. Lower end or bargain grocery stores will often offer Select for their sales in order to advertise a lower cost. The three lower grades - Standard, Commercial, and Utility are rarely sold direct-to-consumer, and tbh I've never seen those labels outside of foodservice. I think my local Kroger has Choice tenderloin filets for ~$28-29 or Prime for ~34/lb and whole tenderloins for $2-3 per pound less.
I get about 30% waste on trimming up a whole tenderloin, so it's almost never to my benefit to re-cut my own if I'm buying locally and there's not a killer sale. TBF, I trim exceptionally lean, and some of that waste becomes steak sandwiches. For less than $11/lb (with filler and instacart filler to get to 30%) Choice tenderloin is a no-brainer.
Choice is what I think most people expect from your standard grocery chain store cuts.
Nothing wrong with it (and these prices are about 50% of other places around me right now)
Our community has rated this post as helpful. If you agree, why not thank bekahjoy
USDA Prime accounts for the top quality 3% of all beef sold in the US.
USDA Choice accounts for the top 20% of all beef sold in the US.
USDA inspections choose the grade based on marbling and styrations within the muscle of the beef loin
USDA Choice is what most steakhouses serve unless they specifically advertise USDA Prime.
It is fine for your backyard cookout and for serving guests.
Certified Angus simply means it's from an Angus herd that is registered with the USDA.
Dry aged is a process in which the meat is hung in a controlled environment while breaking down and releasing moisture.
USDA Prime certified Angus Dry Aged Ribeye will cost you $70 per pound and it's a very high quality and delicious steak is you know how to cook it.
USDA Choice ribeye is $20 per pound and is a delicious steak is you know how to cook it.
The difference is that the premium beef is better
There is absolutely nothing wrong with choice, but do be aware of what you're getting. Less marbling, more connective tissue (that is, tougher).
No restock
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Choice is what you're going to find as the "standard" grade in most chain stores (Kroger corp) and is the middle of the three consumer grades. Prime is offered on select cuts at select times in most chains. Lower end or bargain grocery stores will often offer Select for their sales in order to advertise a lower cost. The three lower grades - Standard, Commercial, and Utility are rarely sold direct-to-consumer, and tbh I've never seen those labels outside of foodservice. I think my local Kroger has Choice tenderloin filets for ~$28-29 or Prime for ~34/lb and whole tenderloins for $2-3 per pound less.
I get about 30% waste on trimming up a whole tenderloin, so it's almost never to my benefit to re-cut my own if I'm buying locally and there's not a killer sale. TBF, I trim exceptionally lean, and some of that waste becomes steak sandwiches. For less than $11/lb (with filler and instacart filler to get to 30%) Choice tenderloin is a no-brainer.
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