Rain City
Crew Member
Grading can come from just one cut made at the slaughterhouse but may not be reflected the same throughout the cow, is the way I understand it. It could even be that one particular cow was more rambunctious than it's friends and developed a little more toughness to him. I've seen extremely marbled steaks that were horribly tough. I think there's a lot that goes into meat quality that you'd rarely know about until you take a bite.
