I’ve bought these 10lb chubs of 90/10 a couple times now, and I’m very skeptical of the 90/10 claims. I’ve handled lots of lean ground before, and this has a LOT of fat. Just by the look I’d peg this at 70/30. Lots of fat, stringy connective tissue. I make a lot ground beef jerky, and this works well enough for that and it’s cheap. IThis is a low quality ground meat and I wouldn’t use it for anything else.

Now it's chock full of water, bone, gristle and no telling what else. The meat is tough and stringy. Eating it makes me think about eating sunflower seeds and spitting out the shells. There is some kind of junk in every bite. I was taught that if you don't have anything nice to say then don't say anything but, I have to on this one.

Ive bought these tubes on & off for years. We've been buying from local farmers, but decided to grab one since we were here. Such a disappointment! I felt like i was boiling the burger cuz there's so much water in it!!! Not at all what sams burger used to be!

I purchased this beef for the first time in 2013 thought it was great, flavor the way it cooked loved it, purchased again in early 2014 this did not seem to be the same beef, no flavor and almost like eating paper. I am going to give it one more shot if this purchase isn't tasty it will be my last.

Ok, I get the 90/10 hamburger(I am willing to get the 80/20, or 85/15 if they are out of the 90/10 & I need it that night). And, I have a vacuum bagger machine, so I can separate the log into 2LBS section's, and I also use the rolling pin, to flatten out the bag, until it's about 1/3" thick, to keep the redness from draining from the central area, and along the top, because if you don't thin it out, it's not only harder to stack them in the freezer, but the red juice(What also is NOT blood, but the juice's in the muscle's. And, when it does thaw out and you start to cook it, it turn's into a light pink "slimy tofu looking stuff", as it leak's from the meat, so don't fear it, as it is packed with a lot of flavor. And, my favorite part, too), that will drain down(Gravity), as it thaw's, if it's still a big clump, versus a thin flat layer. At any given time, I usually have around 12-20LBS of hamburger in 2 stack's on the shallow shelf of around 3"s in the freezer. And, if you wish to do the same, I use the 11" roll's, for the vacuum bagger, and I cut them around 12-14"s long, and with a super close log of 10LBS, or within 1/2oz, I cut the log every 4.4"s, to get a relatively equal 5 "disc's"(They look like huge red hockey disc's...LOL) of roughly 2LBS of hamburger, that is close enough, if a recipe call's for 2LBS, you can just pull 1 package out and thaw it, and it will look like you just bought it, when it's thawed out! Also, spreading it out thin like this, it thaw's much faster, as well...

I suspect they grind this meat frozen with water as the water content that comes out while cooking is ridiculous, over a cup per 4lbs, it's almost like boiling the meat. When I purchase the 88% lean fresh ground in the package in store, significantly less water and I would say less fat you have to drain. Even though the 88% in store is 10 cents more a pound, I am more satisfied with the in store ground meat as it's fresher looking and better taste. I was skeptical of buying meat in a tub, I won't buy it again.

Very greasy meat. It can not be 90% lean. Will never buy again.

A great price. Cheaper than other stores. Hardly any grease in it. Will be buying more.

Great ground beef. The main reason I keep my membership.

Great deal and very good ground beef