I was skeptical getting my husband's protein for his lunches from Sam's. I can report the quality was outstanding in comparison to our local meat market. I do look at the packages just like you would any other meat purchase. I try to get the freshest. We've also cooked it a variety of ways from grilled on charcoal, slow on a gas grill, and air fryer. It's all been tender without marinade. I encourage you to try it.

Sams has excellent meat carved by excellent butchers. The only thing that bothers me is that the price is now as high as what I can find in my local meat market and sometimes the meat market beats it. I find that I buy as much away from Sam’s as I do at Sam’s in the past few months. The meat prices were always one of the main reasons we remained members at Sam’s. Now I don’t pass through the meats on many Sam’s club visits.

Much chewy-er than expected for "prime" rating. I will not take the chance on these prime sirloins again. Stick with the "choice" rating. Cheaper, and with the same or even better tenderness than the prime.

A "prime" grade meat implies superior marbling and tenderness, not tough ligaments. Tire paying prime prices for gristle.

Bought the steaks on sale and spoke with one of the meat cutters about the tenderness of the steak. Unfortunately we were quite disappointed with the flavor as well as the toughness of the steak. We have had choice Sirloin steaks many times and know what the cut of meat is like. This prime beef was not any better than the choice cuts of meat we have had. Why pay a lot more for prime cut of beef when there is almost no difference than a choice cut.

The meat looked good and I was hoping it would taste as good as it looked. The meat turned out to be pretty tough and I cooked it to a medium rare so it wasn't over cooked. I was disappointed but I guess I will get over it. I'll think twice before I buy again.

Bland flavor and so tough. Usually sirloin is so good but this pack was not good at all. There was too much connective tissue. Horrible.

Poor quality meat trimming... One piece looked fine from the top but 80% of the thickness was fat/connective tissue. Will seriously reconsider buying meat from Sam's again.

My doctor recommended that the only meat my husband could eat sparingly after his open-heart surgery was London Broil. His reason was that it had the very least marbling of fat. So I began purchasing this type of meat in spite of the extremely high price per pound. In fact, one of the priciest meats around. But my husband's health was worth it. About a couple of years ago, I began purchasing London Broil (also called Prime Beef Sirloin at Sam's). At the time, the quality was excellent...minimal fat. However, the last few times I've purchased the meat, I've noticed that its quality has deteriorated. I now see lots of marbling with white fat streaks and thick fatty edges (while the high price per pound has continued to rise). It has gotten so bad that this last time I purchased the London Broil, I decided to go elsewhere from now on. If I'm going to continue paying the high prices that London Broil warrants, I can certainly go anywhere else that sells quality meats and pay the same price. My husband's health warrants it.

I apologize in advance for this review because I love Sam's in general, but this is not prime beef (which is supposed to be the top 8-10% of all beef) ....I am giving this review only AFTER trying the prime sirloin at my local Sam's Club at least five different times. I'm not saying it's bad steak by any means and I must mention Sam's always has fair prices on their meat, however calling this "prime" truly appears as if one of the biggest companies in the world has some serious influence in ratings and what is actually considered "prime".