This ground beef is an awesome value. However, nutrition information for it is not available. The meat department does not have it and I can not find it online. 90/10 is a good indicator, however can mean different grams of protein / ounce of beef, grams of fat/ ounce of beef, and total calories/ ounce of beef depending on the gound beef itself. Searching 90% lean ground beef yields differing values. This information is important for individuals following a strict Carb:Protein:Fat (ratios or %) nutrition plan.

Two weeks ago we purchased a 10lb roll of 90/10. This was the most disgusting ground beef ever! Buyers need to get this problem fixed with their suppliers and ENSURE that only the best is being shipped to Sam's Club locations. At present we are looking at options to send some of this yuk to have it lab tested. Again, the buyers need to reaffirm with their suppliers that ONLY the best highest quality meat will be accepted in the Sam's network of warehouse locations throughout the USA!!!!!

There appears to be an error in the calculations, it can't be 90% lean and 10% fat when 15% of it is gristle. This is easily the worst meat product I've ever had the misfortune of purchasing. It's so full of gristle and elastin that every bite feels like I'm flossing and chewing on rubber spaghetti. I can't use it for burgers, meatloaf, taco meat, chili, sloppy Joes, jerky, nothing. I bought nearly 10lbs of it to stock up for dinners, but it'll all have to go to the dumpster, along with all of the freezer bags into which I carefully portioned it out. It almost made me want to get a dog, just to confirm that this meat in fact isn't good for anything. DO NOT BUY THIS. Save your money and go somewhere else. Consider yourself warned.

I just bought one of these packages at the Augusta Sam's Club. It was supposed to be 10.5 pounds. I separated the beef into baggies to freeze. Someone tell me why I only have 8.5 pounds of beef??? There is no way between the liquid in the bag and the plastic that comes near to over 10 pounds. Someone needs to recheck their scale in the back, because that is a scam.

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.

Full of gristle, bits of tendon, bone fragments. I usually buy the 88/12 beef, which has been wonderful. I decided to give the 90/10 a try. Never again. I feel that I wasted my money. It's borderline inedible. Don't buy this product unless you want a big bite of gristle, tendon, or bone fragment every few bites.

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!

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.

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.