I had the meat dept cut, wrap and string a prime rib roast (17lbs). When I picked up the prime rib roast I couldn't believe the poor quality of the roasts. Mostly fat with very little meat. I returned the meat to the cooler at the store and I won't be buying anymore meat from Sam's Club....... Make sure you check the cut for excessive fat....

The meat quality is good, but the fat cap has been removed. This means it is not a "rib-eye" per se, but cut-your-own strip steaks. If you're looking for tender and lean, this is your product. If you want some nice thick ribeyes with a rich and delicious fat cap, this will disappoint you. Both cuts are good, but I'd rather pay a dollar more per pound for a whole ribeye with intact fat cap. That way, I can cut a few whole ribeye steaks, a few leaner strip steaks, and with the fat cap I remove myself, make pinwheel steaks. Both products are good quality and very nicely priced.

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.

Don't pay much attention to the negative reviews. I cut my my 17.5 lb roast into two approx 8.75 lb pieces and then roasted in a convection oven at 450 for 25 minutes and then 325 for about 2 more hours until the center of the thickest piece reached 125 degrees. Then I let it sit for about 20 mins before slicing. A little on the rare side in the middle but that's the way I like it. Yes, there is a fair amount of fat but that is normal and the taste was excellent. My party of about 15 people absolutely loved it. I just rubbed butter on the top (fatty side) and sides then pepper and kosher salt. This is a great cut of meat at a good price. I am in no way associated with Sam's Club other than being a happy customer. Just wanted to set the record a bit straighter.

We bought one if these whole boneless Ribeyes a little over a year ago. It's a GREAT piece of meat. We cut it into steaks about 1 1/2 inches thick. Then we grilled one for each of us. We each did our own cooking. I like mine to go from Moo to Sizzle to my mouth in a short amount of time. I read a couple of reviews that complained about fat. In a steak fat translates into flavor, tenderness and moisture. The same thing applies to a roast. These cuts are absolutely great. I've been disappointed with some Ribeyes I've bought some pricey markets but this was the third time I've bought one of these strips at Sams. I'm retired so they're a splurge for me so it's a special, special occasion but I've never been disappointed.

I read the reviews and chuckled at it has a lot of fat and then I looked at it. I cut 17 steaks and cut off 4lbs of fat and there is still a lot on the meat. With all the fat that went in the garbage it raised the price by 3.21 per pound for the meat I'm going to use and eat

This is the second time I bought the Ribeye The first time the meat was very tender. This time its terrible, the meat is very chewy. Just a terrible piece of meat. That's a lot of money to waste. I'm not going to take another chance. I won't buy this again.

Great meat. We cut it into about 16-18 steaks

Absolutely delicious. Cheaper than Publix steaks and much better meat. Will purchase again.

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