Aldi's Prime Rib - Page 2

mimomof4 · ‎03-08-2018

I was wondering how the Aldi prime rib would be after seeing the ad this weekend. I like to stock up and put a couple in the freezer for later in the year. We also stock up on Ham and Turkeys this time of year and keep them in the freezer.

I may drive out to Aldi and check it out, unfortunately its out of my way so I don't get there often.

patofl · ‎11-18-2018

@novamc1 wrote:
@manhattan1950

Try this, maybe for a change.........

Get a high-quality piece of beef on your plate, and DO NOT eat the fat parts?

That's what most steak-lovers and rib-eye lovers do.

I've spent my entire life eating meats and trimming fat off of ham slices and roast beef or anything else, before I eat it. What remains is very good meat

.

How do you cut off the fat that's marbled through the meat?

novamc1 · ‎07-02-2015

@patofl

that's easy..........buy good-quality meat that isn't heavily marbled (ham, filet of beef, pork, veal) and enjoy the flavor that the almost-invisible remaining fat gives to the dish.

If you eat no fat at all at any meal........... well............that's another discussion and a different diet plan.

Stay away from fatty fish (salmon, for example), eggs and most other forms of protein.

patofl · ‎11-18-2018

@novamc1 My DH is a butcher, so I'd like to tell you that GOOD QUALITY meat has marbling thru it because the fat = flavor. Fat tastes good. Yes, I do trim the outer , obvious fat off meat before I cook it, but once the meat has been cooked any fat on it has cooked entirely thru the meat- just look at the juices that run off meat - the fats float on the top and are very obvious. When you grill a steak and it drips into the flames and flares up - it is the fats in those juices that are burning. So never fool yourself that you are cutting the fat off because the fat has "melted" during cooking and is in every bite you eat. Trimming far from removes all the fats.

novamc1 · ‎07-02-2015

@patofl

If you somehow think that I meant that good-quality meat has no fat in it, read my post again--particularly the part where I said to "enjoy the flavor" that some fat provides.

Meat--and other animal proteins-- aren't worth eating if they don't have some fat somewhere.

lulu1 · ‎03-29-2011

@manhattan1950 wrote:

I would NEVER eat that - WAY too much fat - ENJOY!!!
I would eat this in a heartbeat. I would trim the fat AFTER the steaks were grilled or broiled.

Knit-Chick · ‎04-12-2010

@manhattan1950 wrote:
@Nightowlz wrote:
@novamc1 wrote:
If ALDI is actually offering REAL USDA-graded prime rib roasts, instead of a beef grade more like USDA Choice, that is news to me.

There has always been some confusion among consumers as to the difference between TRUE prime rib roast, and choice-grade rib roast.

People often think any rib roast is called "prime rib", but it's not really prime-grade meat. It's good, but it's not prime..

We can occasionally find USDA prime-grade beef steaks and roasts at Costco, but it costs a lot more than the usual steaks or roasts, of course.
@novamc1

They only sell Choice Grade meat at the grocery stores around here. If you want Prime Grade Black Angus you have to go to the meat market.
That's what I said in my other post about buying a 4-5 lb Prime Grade Black Angus Prime Rib Roast for $75 or $18 per lb. vs the Choice Grade Prime Rib Roast at Adli on sale for $5.99 per lb.
The ones I bought were about 5 lbs & around $30 each.
You can definitely taste the difference in Prime vs Choice.
The Prime is so much more tender it melts in your mouth & can cut it with your fork.
The Choice Grade is still good. DH cut 2 of them into ribeye steaks. It's suppose to be nice this weekend so having a couple of friends over to grill steaks out. Froze the other one whole.
Steaks DH cut off Prime Rib from Aldi's.

I would NEVER eat that - WAY too much fat - ENJOY!!!

and I'll add that I WOULD eat that!

denisemb · ‎12-07-2012

If one is willing/able to pay 2+ times for prime black angus ribs at a butcher, go for it!

In the meantime, I'll go for Aldi's on a rotisserie and cut unwanted fat with a new-fangled invention called a "knife".

Denise

Nightowlz · ‎03-11-2010

@novamc1 wrote:
@patofl

If you somehow think that I meant that good-quality meat has no fat in it, read my post again--particularly the part where I said to "enjoy the flavor" that some fat provides.

Meat--and other animal proteins-- aren't worth eating if they don't have some fat somewhere.

@novamc1 @patofl

I think what some are getting at about the fat is I'm pretty sure the Ribeye steak is the fattiest steak you can buy. There are leaner cuts just like with any pork, beef etc.

We love Prime Rib plus Ribeye steaks & used to eat it all the time.

My steak of choice is a Filet Mignon since I don't need to be eating all that fat. Does not hurt every once in a while. LOL!!!

I can't eat all of one of those steaks for dinner anyways. I can make 2-3 meals out of it depending on how hungry I am.

Nightowlz · ‎03-11-2010

@denisemb wrote:
If one is willing/able to pay 2+ times for prime black angus ribs at a butcher, go for it!

In the meantime, I'll go for Aldi's on a rotisserie and cut unwanted fat with a new-fangled invention called a "knife".

@denisemb

We were willing & able to pay that price at Thanksgiving. We wanted to try the Prime Grade meat. As far as I know we have only ate it a few times at restaurants.

The meat market has smoked turkey, smoked hams, choice grade prime rib, prime grade prime rib or whole tenderloins you can pre-order for Christmas. Probably try one of these.

Nothing wrong with the Prime Rib from Aldi's. I bought 3 of them.

Maybe for that price I should have bought more of them since we have been using top sirloin & chuck roast to make steakburgers. I could make prime rib burgers. Never had one of those. Yum!!!