Tough.
If this stuff was so good it could be sold as a stand alone product.
Recently, my local independent grocer had a sale on bottom round. It cost the same as hamburger so I bought several. the problem with them is that they were cut way too small, and were way too lean. So, I bought a little beef fat on the side. I took it home, cut it up and dropped it into the auger of my electric meat grinder. Viola, hamburger that tasted good, and NO ammonia in my meat, and was as lean as I desired to make it.
I would rather have had my own cow butchered, but still...no pink slime.
This was the beef industry’s answer to mechanically separated chicken, which nobody is in an uproar over. Random screaming liberal politics killed this one. It was being used as part of retail hamburger mixes as well, and nobody had been complaining about anything but the subjective yuck factor — it didn’t have any more objective danger than hamburger meat in general.