Well you haven’t had real ground beef if you have bought it from a supermarket or a butcher shop. You want to taste what it is meant to taste like, find a local farmer who raises cattle (not an industrial farmer) and buy a 1/2 or whole cow from him.
Calling what they sell in supermarkets and butcher shops ground meat is like calling chipped ham, ham. There is literally no comparison. I fry up a lb of ground meat from the cows we have slaughtered and there isn’t even enough fat to drain from the bottom of the pan.. Even the so called “ultra-lean” 93-7 or “ground chuck” at the supermarket is a joke compared to this.
You really cannot compare industrial farmed meat with those done by a small local farm in any way shape or form.. most however know no different because they have never had an alternative.
I agree with you. Same with pork, especially sausage products which would be more similar to the ground meat.