I just read an article about how McDonald's is discontinuing the use of boneless lean beef trimmings, which doesn't sound so bad...until you actually read what it is: it's the rejects after all the choice cuts are taken. And since its nickname is "pink slime", I'm going to guess it's processed into a slurry, and then partially or fully constitutes burgers.
So...what do they use now? Could they tout that their burger patties are 100% beef even if they're made mostly of bones, cartilage, and "other"?
The article also mentions the use of powerful bacteria-killing chemicals. I wonder how many of our meats are bathed in ammonia or what have you...even the meat labeled "Organic".