The quality is VERY good and the price is fair; however, the chunks are SO HUGE that I regularly have to cut each piece into 4 or even 5 pieces to be "bite-sized". And of course with the large packages this can take quite a bit of time. I will still continue to buy because it's such good quality beef.

I saw this and this picture does not do it justice. I was in the mood for beef stew. Normally, I would cut my own cubes but was not in the mood. It turned out delicious! Marinate a little ahead of time with baking soda or corn starch. If you are not sure how to do it look it up :) The beef stew was amazing!

This stew meat makes great stroganoff, stew, or vegetable beef soup. I usually use a tenderizer when cooking and I cook for several hours to allow the tougher pieces of meat to tenderize. Overall, it has very nice pieces of beef that are tender and moist when cooked.

Family of 5, can make a pot roast & potatoes & will last thru dinner & leftovers the next day! I slow cook on high 4-5hrs with sliced potatoes over them, seasoned with ranch packet, salt, pepper & garlic & pats of butter over top & leaves it super moist & shredable.

I buy this cubed meat to supplement my dog's diet. I have run into several packages where there a large chunks of solid fat (unusable) or the pieces are cut in strips not cubes. I have complained about it to meat manager and they refunded a package. The gist is, the quality is going downhill. Fast.

Chunks are uniform in size, good distribution of fat. You still should trim excess fat from some of the chunks before repackaging to freeze in meal-size portions for your family. For us, 2 pounds allows for a second dish to stock the freezer or have the next day for lunch.

I use this for vegetable soup, chili, and of course, stew. I have even been known to put it in the food processor, give it ten to 12 pulses and make very lean "ground beef". This is pretty much a staple in my fridge and freezer. It's usually very lean, and quite tender when cooked. This last time was a little fattier and had some tougher meat, but it was still very good.

This came in my delivery order, had to trim gristle and veins, about a pound wasted. Not sure I will buy this again unless I inspect it before buying. Two stars for what remained, I made goulash with it. Too much work prepping the meat that I could use.

You take your chance when you buy cubed meat from sams beef and pork . The butchers put lots of scrappy pieces and lots of big chunks of fat on bottom and a thin layer of lean meat on top to hide it . I have brought a few bags og meat back where over half was garbage

In the old days you paid rock bottom prices for stew meat because you never knew what type of steak and cuts you were getting in the package. Today, it’s mostly quality chunks of angus beef steak - AT the same steak prices. BUT 15% of the stew meat I bought was inedible gristle and membrane that had to be cut away before cooking. (There was loose membrane in there too!) From the reviews this appears to be the norm for packaged stew meat at Sam’s. I think it would only be right to charge 15% less on stew meat since it’s obviously not all trimmed steak. Stew meat = some steak pieces tougher than others. Few shoppers nowadays know, let alone how, to trim gristle and membrane from meat. No wonder the bad reviews when they cook it and it’s inedible. OR Is it a time issue? Give quality cuts 85% of the time and move on? The butchers should trim and package the stew meat without that gristle and membrane hidden underneath the prime pieces for steak price. Sam’s is known for their $4.98 Rotisserie Chicken; good price and quality the same for years. Can we not elevate MEMBERS MARK ANGUS BEEF STEW MEAT to the same well known quality standard at $4.98lb?