We buy the 90/10 ground beef quite frequently but lately it's changed in color and texture. It's almost as though it's a thick paste texture and is now very watery when cooked. Definitely NOT the same meat or quality that we've been buying. Something is very wrong here.

I've been buying this for years & it's always been better than other stores, but this last 10 lb chub I bought in February was awful. It was so full of gristle & so stringy & tough that I could barely break it up in the pan when browning it. My husband is a hopeless optimistic, so he ate in without complaint, but I'm pretty sure I would starve before eating it. I don't normally complain, but come on...lower the price & inform people when the quality goes down that much. I could've bought it some place else & actually been able to eat what I bought.

I have always been happy with the low fat content when I buy the 90% or 93% lean. There is no way, this is what it was labeled. The quality and fat content say more along the lines of 80% lean. It's only halfway browned and is already swimming in fat as the picture proves.

This beef has more sinew included than some other bulk retailers, but if you're chopping it down for no-chew foods like bolognese, sloppy joe meat, taco meat, or chili, it's not as noticeable as it would be in chew foods like burgers, meatloaf, etc. If you're making chew foods, have the dental floss handy. I vacuum seal it into half pound packages, so that I can cook 2-meal batches on demand. It really helps stretch the budget, without causing a backlog of leftovers to date and rotate in the fridge.

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.

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...

Good quality. Ratio of fat is low and tastes good.

Good! I portion it out into gallon ziplocks and flatten to freeze, easier to thaw that way!

Best hamburger I have had. Tastes like steak.

This is the only way we buy ground beef anymore.