Food/Meat delivery companies – worth it?

And what, 34% fat?

Probably "pink slime" for ground beef.

Lots of cut-rate places will offer cheap fillet mignon, which is actually glued together pieces of meat. The danger is that the inside of the meat could be contaminated, and then not heated enough to kill the bacteria. (If, like me, you like your steak rare.)

Hopefully! It's seriously the best tasting hamburger I've ever had.

Cycloptichorn

20 - 30% is considered optimal for flavour

there were some good threads on this in dys' day. he knew how to order his grind.

yeah I like it medium rare - definately some places to save money have gotten lower quality. We used to buy filet mignon at this "discount" butcher place - they did high volume. It used to be pretty good cuts. Then they got cheap - you could tell the quality difference - not sure if they were doing short cuts like you mention but we stopped going there.