Unless you know the supplier, buying no-roll meat is always a gamble. Excel Choice and Select packers both produce good results. But, if there is no grade (no-roll) then avoid it. Local butchers typically cut off the best animal they can buy, they have to charge a little more, and try to go with better quality. You may want to find out how long the carcass has hung, as beef tastes better after a couple of days.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."