Yes, but there are price incentives. It can all go to grind and end up as burger, but if you are selling a burger at a restaurant, you can probably get $15 for an 8oz portion of meat. A 4oz filet portion can fetch $30. So long as nobody gets sick (which is pretty easy to do if everyone practices basic hygeine and food safety), nobody will notice a thing and go home happy.
Yes, I suppose you’re right, just seems a bit cheapened to me.