I just can't see why it needs to be introduced to the meat. I can see mixing different cuts for ground beef, but adding in pieces that have been processed to death seems wrong and unnatural. There are certain things on the cow that do not need to be eaten. And I don't consider organs in that mix, because most animal organs are rather tasty. But the idea of taking cuts that are too tough, sinewy, and fat laden to be used without centrifuging is just gross to me. And the texture and color of it is off putting to say the least as well.
This stuff also adds to the fact that beef is over-handled so much that it becomes contaminated with bacteria. The less you process something the less likely it is that bacteria is introduced to the product. I feel this is a major contributor as to why you really don't need to enjoy a medium rare burger with this kind of meat. Only seems suitable to making spaghetti sauce or sloppy joes, but even then I'd go with better meat, it isn't any more expensive to source safer stuff.
