They need more fat. They are way too lean. I'd like to see a breakdown of lean/fat. I'd guess they are 95/5 or 90/10. Ribeye doesn't taste like ribeye without the fat. These would be way better if they were 70/30 or 65/35 which is closer to what a ribeye steak is. You know if they are grinding these in house they have plenty of fat scrap they could add in there. I blame the consumer for wanting them lean which inevitably leads the blame to be placed on Ancel Keys. What a quack.