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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✅ USDA Choice
Second-highest of the three main consumer grades (Prime → Choice → Select).
Has moderate marbling (fat within the muscle).
Generally tender, flavorful, and good for most cooking methods.
Often a good balance of quality and price.
How it compares:
Prime: More marbling → juicier, more tender, often found in high-end restaurants.
Select: Leaner, less marbling → can be less tender and benefit from marinades or slow cooking.
Should you trust the label?
If the label literally says "USDA Choice", then it is a regulated grade.
If it only says "Choice" without "USDA," it may be a store-created term, which is not the same as an official USDA grade.
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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USDA grades in order: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Black Angus: "Black Angus beef comes from the common Black Angus cattle breed, known for its naturally high marbling (intramuscular fat) that creates tender, juicy, and flavorful meat, often grading USDA Prime or Choice, with consumers loving its rich taste, consistency, and quality, though "Black Angus" isn't a grade itself, but a breed known for delivering premium beef experiences for steaks and roasts."
Something is wrong here.
I was talking about their organic prepackaged ground beef. I am not talking about their cuts of meat. I have purchased rib steaks from them that was CHEAP and it tasted CHEAP.
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This is the thing... with Aldi... it is either going to be a HIT or a MISS.
You really need to vet every single thing you buy from that store... specifically meat/fish/vegies/fruits.
I have purchased lots of meat from them in the past and I am not impressed. But I do like the organic 93/7 grass feed ground beef.
But as everyone mentioned... this is suppose to be USDA Choice... can't lie about that, or can you?
There are several parts and if you don't separate them, you're going to think "Wow, this tenderloin isn't all that great."
You have to remove the chain, the head, and the tail. The center section is the barrel, and that's where you get the filet mignon most people actually want to eat. The other parts have their uses too, but you want to cook them separately (or use them for things like hamburger).
Here's great short video on how to break down a tenderloin: https://www.youtube.com/shorts/33WihoQamWg
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I don't trust Aldi beef enough to serve it for Christmas but at this price I'll pick one up and give it a try another time.
And to whoever earlier in this thread suggested cooking these cuts in an instant pot, really???
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