Why is filet mignon(AAA) firm and other not firm or soft(also AAA)?

Question

In Canada AAA is a high quality beef. I've cooked filet mignon that was nice and firm. Other times I've cooked the same quality filet mignon but the meat was not firm,it was soft and squishy. Why would that be they're both AAA

Answer 1

My sweetie is Canadian & his parents raise beef, but I'm not real familiar with their beef grading system. I would think it could depend on a number of factors such as the grain line the meat was cut on, the temp & method of cooking, even the humidity level when grilling.......I know the grades go by quality & type of feed that was given to the beef, so that should have a standard set for the AAA rating.....

Answer 2

I'm not familiar w/ the grading of meats in Canada. But just thinking this through... if the meat is cold, and there is a lot of marbling (fat veins) running thru the meat, the fat is solid and hard, making the meat "hard" or "firm." The less marbling, the "softer" it would be b/c there is less fat to harden up.

Answer 3

they were probably treated MUCH differently after the beef was graded at the warehouse