Thought I'd treat myself with three premium steaks. They looked good in the package and they cooked up pretty. The first was grilled to medium rare. Came out tough and stringy. Second was baked (similar to a roast) to medium. Came out tough and stringy. Third was cooked by sous vide (145 degrees for three hours) (about medium) and finished on a grill. Came out tough and stringy though somewhat less than the other two. All three were sufficiently juicy and had good color and flavor, but very difficult to chew. I have cooked porterhouse, N.Y. strip and sirloins that could almost be cut with a fork. These "premium" rib-eyes were a major disappointment.

In the past Sams has been noted for it's good quality meats, especially beef. Recently, the quality of the meat has dramatically changed, for the worse I'm sorry to say. A USDA graded Choice cut means that there is a particular amount of "fat marbling" in the meat and fat content throughout the piece. That's what gives the Ribeye for example it's delicious flavor. Lately your Ribeye steaks using this example have had hardly enough marbling and fat content overall for the USDA to grade it Choice, but only on the margin. Overall the Choice beef of late is okay to eat, but in my opinion, just okay. Sam's beef is certainly not what it was in years past.

I've bought a lot of ribeye steaks in my day but nothing was as bad these were. They looked good in package but were the toughest steaks I ever ate. I grilled them just like I always do but were so tuff I couldn't eat it all cause my jaw got tired. I will never buy steaks at Sam's again.

Not very tender. Not much flavour.

Good quality meats. Fresh and cook well.

they were very tough and lots of gristle

Excellent Quality, very tender and tasty!!

Ribeyes should be offered in 2 thicknesses. Quality and taste are at least as good as any store.

Sam's Club is the only place I buy steaks. Great quality.

Very good steaks. The price made them hard to swallow