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[Loblaws] Loblaws - $7.99 / lb Beef Tenderloin

  • Last Updated:
  • Feb 13th, 2013 9:00 am
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Feb 9, 2012
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Toronto

[Loblaws] Loblaws - $7.99 / lb Beef Tenderloin

Was just looking at the Loblaws flyer and saw Beef tenderloin (AA or higher) for $7.99/lb. Claims to be half off.

Good deal? Did a search and didn't see it posted.

They also have lobster tails 4.5 oz for $3.99
24 replies
[OP]
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Feb 9, 2012
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I guess this isn't a good deal?
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Sep 10, 2008
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Ottawa
It's a great price if you like Beef Tenderloin. It's very tender, but not particularly flavourful.
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Mar 19, 2006
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I suspect without seeing the advertisement that this is the whole tenderloin and you have to trim it yourself. For those used to the Costco whole tenderloin, the Loblaws cut is typically AA or USDA and is noticeably lower quality. More gristle, and the taste is different, especially the US cuts. This being said, I cut some nice steaks from the piece I bought last time when on sale and used the trim to make a fantastic stew.
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Jul 30, 2005
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Richmond Hill
Steak and Lobster - you can do Surf 'n' Turf at home this week!
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Apr 20, 2009
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Toronto
CanuckGreg wrote:
Feb 11th, 2013 10:30 am
It's a great price if you like Beef Tenderloin. It's very tender, but not particularly flavourful.
Agreed, but adding flavor is easier than tenderizing, thus the high price.
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Feb 6, 2010
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Vancouver
CanuckGreg wrote:
Feb 11th, 2013 10:30 am
It's a great price if you like Beef Tenderloin. It's very tender, but not particularly flavourful.
So which part is the best combo of tenderness and flavourful? I usually buy strip loin steaks because it seemed to be the tastiest.
Sr. Member
Apr 20, 2009
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Toronto
Quality cut of ribeye, if you ask me. Then tenderloin. I stay away from the cheaper strips and sirloins. Top notch cuts of both can be very, very good though (not supermarket grade, look into MacGregor's Meats).
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Aug 22, 2006
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drew4008 wrote:
Feb 11th, 2013 10:29 am
Tenderest cut you can buy.
Am I the only person that doesn't understand tenderness?
I'm not 80. I don't need to gum my steak.
drew4008 wrote:
Feb 11th, 2013 11:45 am
Agreed, but adding flavor is easier than tenderizing, thus the high price.
What? No it's not. I'd take real beef flavor any day of the week over anything that's added.
There's a reason why I dry age my meat and use salt and only salt as a seasoning.


Tenderloin is the LAST cut I would ever buy.
Especially from Loblaws and their AA meat.
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Apr 30, 2006
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Markham
drew4008 wrote:
Feb 11th, 2013 7:20 pm
Quality cut of ribeye, if you ask me. Then tenderloin. I stay away from the cheaper strips and sirloins. Top notch cuts of both can be very, very good though (not supermarket grade, look into MacGregor's Meats).
Yup, Ribeyes are awesome, though I prefer the rib steak in terms of presentation.
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Jul 21, 2011
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Kingston
I guess some people are picky what meat they put in their mouth...
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Dec 8, 2012
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Mississauga
The store I was at they only had this in the big whole piece which cost about $40 to $50
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Feb 26, 2004
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It's a decent deal. Lower price for lower quality meat.

Highland Farms has beef tenderloin for $14.99/lb this week but it's AAA grade and has been aged 21 days so it will taste better. Available in steak or roast form.
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Apr 20, 2009
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Toronto
death_hawk wrote:
Feb 11th, 2013 8:59 pm
Am I the only person that doesn't understand tenderness?
I'm not 80. I don't need to gum my steak.
lol, sorry, but there goes any credibility on the topic you had...

There's a reason meat's cost is based on tenderness above any other factor.
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