Yeah, that's the ABSteak site. They are 2 to 3 times the price any reasonable carnivore would pay for a steak or hot dog.
My most expensive hot dog here in the store is $3.79 lb. They are Thumann's. Great dog. Much better than a Ball Park Grill Master ($3.69 lb).
My USDA Choice & above ribeyes, NY Strips, & Porterhouse are $9.99 lb and I'll cut them any way you want them.
WRT Bubba Burgers - Not bad for a frozen pattie, but for crying out loud they are $6.00 lb. My "fresh" ground chuck (also USDA Choice & above) is only $3.29 lb (retail) and I'll put them in a pattie press for you for an extra 20 cents. So what if they're CAB. All that means is that 51% of the steer's hide is black. Well, guess what, we don't eat the hide!
Factory pressed burger patties are too compact and compressed. They don't cook up well. Fresh-pressed chuck cooks up nice and moist as long as you don't beat it to death while cooking it.l
I hear that, about "too compressed" - learned that the hard way with meat loaf. There's a very fine line between tender/juicy and tough/dried out. Or, with burgers, between compact/holding together and loose/falling apart.
One time I had to make up a huge number of smallish burgers for a large party. My friend and I mixed a can of taco sauce with each 2-3 lbs (I forget which) of ground beef to kind of stretch it - and then grilled them. We had raves for years about those burgers and I loved them, too - unbelievably juicy.
What about this "grilling while frozen"? Is that a good technique for keeping it moist? I've never done that, but it sounds ideal for me and "mine" who like our good meat rare.