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!

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

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.

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!

The prime was 50.00 more, I took a chance on this one with no regrets. They cut them up for me and the marble is good and the steaks are tender. No regrets here.

Never been disappointed with Sam’s meats. The meat department workers are the best, they go out of their way to help you.

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

really upset i drive all the way there to get it and after searching for someone to talk to for 15 min guy tells me there is none but clearly he has no idea whats going on in his own department

The chuck end is the best end, it was removed resulting in a cut that quickly turned into strip steaks.

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