The tougher meats are most used with fat added, from what I know of people who worked in meat packer places, and the tougher meats are considered lower grades? I realize if they have meats that are unsold, they are ground with fat and become a ground beef too.
I think we are saying the same thing, but I have never worked with meat, so my perception is explained from a female shopper view and not an employee.
You’re basically right. I have always butchered my own and still do so it’s more on what we want on hand that determines what becomes of the meat.