Regarding the "AAA" vs "AA" grades in beef - keep in mind that about >60% of the beef graded are typically in these categories and the split varies with operation.
The carcasses are graded based on sex (masculinity), age, how firm and bright red the muscles are, the colour of the fat, and, of course, marbling.
The good news is, in reality, because they can't see every specific processed or cut piece, a AA graded piece of beef is pretty darn indescribable for a AAA in many cases. In other words, there may be no difference at all after the carcass is broken down - so don't automatically assume the AAA is always going to be better.
My best advice - pick it up, look at it, and if it looks bright, firm, well marbled but it's marked as a "AA" - put it in the shopping basket and enjoy the money you saved.
Co-op carries AA and I often find some pretty amazing deals on some really nice cuts of beef that are far superior to the meat Safeway has marked up twice the price wearing a AAA tag.
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