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Item 1 of 2
expiredNeatHeart158 posted Dec 10, 2025 5:04 PM
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& Moreat Aldi
Deal Details
Select Aldi Stores (Store Locator) has Bone-In Ribeye Roast, Beef Tenderloin & French Rack of Lamb on sale below. Offer is valid In-Store.
Thanks Community Member NeatHeart158 for sharing this deal
Note, In-Store availability varies by location and may be limited.
Available Options:
Thanks Community Member NeatHeart158 for sharing this deal
Note, In-Store availability varies by location and may be limited.
Available Options:
- Fresh USDA Choice Bone-In Ribeye Roast $7.99/Lb.
- Fresh Frenched Rack of Lamb $9.99/ Lb.
- Specially SELECTED Fresh USDA Choice Tenderloin $10.99/ Lb.
Editor's Notes
Written by slickdewmaster | Staff- About this Offer:
- Offer is valid through December 16, 2025.
- Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Select Aldi Stores (Store Locator) has Bone-In Ribeye Roast, Beef Tenderloin & French Rack of Lamb on sale below. Offer is valid In-Store.
Thanks Community Member NeatHeart158 for sharing this deal
Note, In-Store availability varies by location and may be limited.
Available Options:
Thanks Community Member NeatHeart158 for sharing this deal
Note, In-Store availability varies by location and may be limited.
Available Options:
- Fresh USDA Choice Bone-In Ribeye Roast $7.99/Lb.
- Fresh Frenched Rack of Lamb $9.99/ Lb.
- Specially SELECTED Fresh USDA Choice Tenderloin $10.99/ Lb.
Editor's Notes
Written by slickdewmaster | Staff- About this Offer:
- Offer is valid through December 16, 2025.
- Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
Community Voting
Deal Score
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Top Comments
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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106 Comments
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Why freeze if it will be good through the date you plan to consume it?
Must be a real crappy restaurant.
Restaurants can source better consistent quality at same/similar pricing...delivered
Factor in the amount of time for each person and it costs more.
Why on earth would you ruin the meat by freezing and thawing.
Absolutely absurd! Might as well just get hamburger if not going to treat it properly.
Keeping it in vacuum sealed package is essentially WET AGING.
The longer it sits the more tender and flavorful it gets(up to use by date).
These idiots leave an extra layer of (essentially) silver skin and grizzle.
On a 1.5 pound approx 4-6 ounces.
Making it $13-$14 per pound.
Add in the EXTREME Gaminess and it's a no sale!
Best buy date of 12/31
We normally buy 2-3x month rack of lamb(12.99-15.99) and this is just disappointing.
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Must be a real crappy restaurant.
Restaurants can source better consistent quality at same/similar pricing...delivered
Factor in the amount of time for each person and it costs more.
I like to cut the roast into steaks, dry brine in fridge without cover for 2 days allowing the salts to mix into the meat and the excess fluid dries off. Vacuum seal and throw in the bath at 137F and depending on thickness for about 2 hours per inch for Rib Eye. Cheap chuck I leave it on for 36 hrs to tenderize the muscle.
Then reverse sear, where you throw it on a cast iron pan for a couple min to sear and brown the sides with a little butter.
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