While the flavor and tenderness rated a solid 4.5, the tenderloin had so many careless knife cuts along the entire length made it impossible to use for the celebration I had planned. It looked like a 3rd grader was given a knife and told to hack it to pieces. I wanted to make a chateaubriand, but there was no part that measured at least 4 inches without a knife hack at least 1/4th the way through the tenderloin. I know that Sam's Club is in no way responsible for the way this was harvested and packaged, it is the supplier that ruined a great tenderloin. I was able to get about 8 good filets, and several additional smaller pieces. Total fat, silver skin, and other waste were about 1.5 pounds.

We like the whole tenderloins so we can custom cut the thickness. The Angus Beef Choice is consistently tender and an amazing special treat for our family. The only steak I've ever had that was better was a Prime Tenderloin from a local butcher shop. (And it SHOULD be for what I paid!!) The Angus Beef Choice Tenderloins aren't cheap, but a real steal when compared to the alternative.

I really want to give this item a 4.5 which would be 90%, but the review doesn't let me do that. For the priced, this was an excellent cut of meat. I did not order the whole tenderloin pre-trimmed which was SIGNIFICANTLY more. However, that being said, the meat had very little silverskin on it and it only took me about 10 minutes to trim it off. The meat was tender, flavorful, with no visible or detected grisel or tough fat. It was definitely not as good as Angus Prime Tenderloin but then again, it was not as expensive wither. I would definitely buy it again.

This is the 4th time I have bought this whole tenderloin. The first couple of times I struggled with trimming it and cutting it properly so I researched online and found instructional diagrams and videos. This tenderloin is a full cut, which means it has the side muscle, silver skin and hasn't been defatted. But here's why it's the best value over buying already trimmed and cut individual pieces or smaller whole portions. From a tenderloin that weighed about 6.5 lbs I ended up with the following cuts: * 14 oz. small pieces of tri-tip to use in a beef stroganoff or similar family style dish or casserole. * 8.5 oz total of 5 medallions which are great served with mushrooms & rice, or on kabobs. * 2 ea. 5 oz. petit filets 4 ea. 6 oz. petit filets 4 ea. 7-8 oz. pieces I wrapped with bacon for filet mignons Each of the filets were cut 1 1/2" thick and you can turn the petit filets into larger filet mignons by adding medallion or tri-top pieces as you form the filet and wrap with bacon & twine to hold them together. * 24 oz./1.5 lbs. of scrap including fat, silverskin and thin strips of meat that were cut off while I trimmed. With this I seasoned and braised the meat & fat scraps with chopped garlic & onions until nice and brown. I added large pieces of carrots, celery & leeks and 4 qts. of water, scraping up the brown bits, brought it to a boil and let it simmer for 1 1/2 hours. When done I removed the solids and skimmed the broth twice first through a fine mesh sieve, then through cheesecloth - skimmed off most of the liquid fat and ended up with almost 3 qts. of the most amazing, flavorful, rich brown beef stock. If you have any beef bones that you've saved from other cuts of meat - be sure to use them when you make this stock for additional flavor! You do the math - but 10 filets, enough tri-tips to make a family-style dish that serves 8, medallions to serve 2 and then 12 cups of home-made beef stock that will make you never want to buy canned again... what an amazing value. So when you use every piece of the tenderloin wisely, resulting in about 20 servinigs - you would spend more for 20 fast food meals than for this exquisite cut of versatile meat.

Bought a 7.5 pound tenderloin. After watching UTube, I trimmed and cut it up. I came out with 5 packages of 2 petite two inch filets, 2 packages of quality beef chunks, and 1 package of kabobs. I used the leaner trimmings for stock for vegetable soup, after defatting. The overall value is good, but requires about an hour to trim, freeze, and clean up afterwards. I did not ask the Sam's butcher to trim since it was near store closing. Quality Knives are required and a big cutting board and ODOBan to sanitize.

Very fresh and clean. Well marbled and cooked great.

One of the best meats at Sam’s

Very nice tender meat. But a litle over priced

Price was higher than HEB but quality was there.

had to cut off about 1 # of fat, tasted good but fat throughout