>100% beef patties made form 50% meat and 50% additives also is beef
I'm pretty sure this isn't correct. According to the USDA
>Beef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added.
For Hannaford supermarkets at least, the ground beef burger patties that you get out of the meat case next to the ground beef are made from ground beef. They are likely the ground beef FROM those packs, formed into patties by Craig in the back and then put in a new container. It used to be normal for these stores to actually HAVE butchers (my dad was one for decades), and grind and pack the ground beef right there, with a beautiful stainless steel grinder that you can literally hose down with bleach every night. You might even still be able to ask them to grind you some fresh stuff right then and there, that was a service they explicitly advertised at one point.
Every ground beef I've ever purchased has a stated fat to lean ratio. So, 100% beef fat is not ever gonna happen.
As per the 'patties are made of dog shit' claim... the difference in cost between beef with a stated location/content (e.g., sirloin, or chuck) and the generic ground beef is so low I don't see how your claim could be true. And if you're actually worried about that, just buy patties with a stated location of the cut.
People don't care much but a lot of food is very far from what you'd expect. A butcher's minced meat isn't the same as a supermarket's minced meat despite having the same name, some of them are barely 50% meat
100% beef patties made form 50% meat and 50% additives also is beef
You see where I'm going ? Lot of patties are made from absolute dog shit meat parts, skin, fat, scraps, byproducts, &c.