Having been on a carnivore diet for over a year, I have depended on Sam's for quality meat and purchase a whole chuck roll or ribeye every week.

These make for some great steaks. I like cutting my own because we like them thick for a open flame sear

I aways buy a whole ribeye and have the meat department cut it into .75" thick steaks. They always do a fantastik job and I want to praise them for excellent service!

YUM! Go early in the day and the butcher at the club will cut it how you want it! It'll all be from the same whole ribeye and cut fresh for you RIGHT THEN! At home vacuum seal it and put in the freezer!

Got this for a Christmas dinner roast and after trimming, I had plenty left over for steaks. The roast was delicious. We vacuum sealed the steaks and grilled them this past weekend. Absolutely amazing.

I started with a hefty 16-pound ribeye primal and let it wet-age for a full 45 days—just enough time for the magic to happen without pushing it into “science-experiment” territory. When the big reveal finally came, I portioned the beauty into fifteen generous steaks, each a solid 1- to 1½-inch thick. From there it was straight to the trusty cast-iron skillet, sizzling hot with a slick of avocado oil. A quick sear on each side locked in those juices, and the result? Absolute butter. Each steak practically dissolved on the tongue—rich, beefy, and outrageously tender. If melt-in-your-mouth had a poster child, these ribeyes would be front and center. Highly recommend the process for anyone who loves their steak to taste like it came from a high-end steakhouse—without leaving the kitchen.

Excellent service from Sam’s meat department. We were serving Rib Eye Steaks for Christmas dinner and needed 13. They recommended that we buy a loin, they slice it into 13 pieces and we would save about $1. Per pound. We appreciated the savings, and BTW, best steak ever!! Thanks, Sam’s Port Huron, MI!

I chose to purchase this because of the increasing prices of meat. It is a great deal price wise. I had no trouble cutting the steaks into slices of about 1 1/2-2”. The meat looked great. I trimmed it myself and whatever leftover meat I had, I ground it up in a food processor and made hamburger patties. I had 4 patties, which tells you how little extra meat I had leftover.

I trimmed the excess fat, trimmed the silver skin and cut in desired thickness. After vacuum packing I ended up with 16 steaks. Grilled one of the steaks and the result was outstanding. Average cost per steak was $15. The excess fat was used in grinding hamburger, great burgers

Honestly, I did not save any money by buying the bulk ribeye. The fat on the ribeye contributes to weight significantly! Would not recommend.