The best meat.

Good quality but a bit desceptive. I selected a particular package because it had great marbling. However when preparing the meat, upon taking the slices from the package, I realized the pieces with perfect marbling were displayed in the front and the not so desirable pieces were hidden behind them. Not sure if this was intentional but it sure did feel like it.

My family loves asian style short ribs and these are perfect for the air fryer. Season with aleppo honey pepper on both sides and broil for 10 minutes. Flip over and broil for another 5 minutes. When you have 2 minutes left baste each side with your favorite terriyaki sauce then let rest for another 2 once the air fryer is turned off. Serve with rice and pickled veggies such as kimchi.

This is my second time buying these ribs. The top portion that you can see is what I was wanting to buy thinking the whole package is the same. When I opened the package I found about 1.5 lbs of ribs on the bottom that are all fat and unedible. Yet I was charged for it. That is not right what they are doing at that location in Savannah Ga. I literally have paid for 3lbs of fat with both my purchases combined. Im am not very happy with their practices of ripping people off by selling them fat.

Sometimes meat has an excessive amount of fat, but Angus beef is known for its exceptional flavor. In the past, Sam's would place a large piece of fat buried in the meat. But after price has gone up they stopped doing it. But some pieces of meats that you can't see might be a lot fattier than other pieces.

As with most, if not all of Sam's Club products - small and higher price! Yes, there may be other factors that may be contributing to such price hikes, but hopefully it's not the status quo of the CEO just wanting to keep his $$$$ high and everything else is just everyone being too busy to shop around.

Not my personal favorite, but my youngsters love this cut and always ask for more when we make these. They're simple to prepare, just put on your favorite rub and bake them at a low temperature (250F) for a couple of hours. They'll come out tender and as tasty as your rub can make them. They also respond well to freezer "marinating" by putting on the rub and freezing them in a plastic bag for as long as you are comfortable keeping them in the freezer.

We decided to try out a new recipe for beef short ribs and these were perfect. We braised them in hot olive oil and then slow cooked them in red wine, tomato paste, onion, carrot, garlic and thyme and they came out perfect. The marbling on the ribs releases fat while they're browning in the oil which then gets absorbed into the onion, carrot and garlic, resulting in a very rich sauce and taste. There are 12 ribs in a pack, so we split them into groups of 4 ribs which is ideal for four plates, so very good value too.

This is the perfect thickness for Korean Short Ribs, decent quality meat for the price. Don't be taken back by the list price, because since it's per pound, it is always considerably less expensive. And price per pound, you can't get it cheaper any where else in my region.

Great price for the quality!