[porphyrogene]

Former butcher turned coder here. If this concerns you just find a meat counter that grinds their meats in-house. It is an incredibly easy thing to do and it is very economical as whole sealed sub-primals keep for much longer than ground beef, which begins to oxidize and change color much more quickly than it goes bad. That means you have to grind new beef about every other day even if it isn't selling. We used to take the unsold ground beef and freeze it before it oxidized too much for people who wanted to stock their freezer.