This doesn't really have anything to do with OP's question but I figured I would drop a little fun fact. I am a butcher at a well known supermarket in my area and what most people don't realize about ground beef is that 80/20 in my opinion is the best quality ground beef. Most grocery stores that sell ground beef like 93/7, 90/10, and 85/15 get sent 60lb boxes of pre ground beef. Meaning that we get these 60lb boxes which contain 6 individual 10lb tubes of ground beef that has already been pre ground so for connivence we only have to run it through our grinders once and then it's ready to be put in trays and packed out to sell. The problem with this is that whatever company supermarkets are buying these pre ground tubes from could be using low quality cuts of beef to save a few bucks. Most supermarkets usually always grind their 80/20 from scratch, meaning they take pieces of trim from strip steaks, rib eyes, London broils, and an assortment of other steaks and grind that up all together a total of three times and then tray it up to pack out for sale. We have to legally label it as 80/20 because the amount of meat to fat was not measured out prior to grinding it, but it's usually always leaner then that in the first place.