A healthier ground meat (bison, beef, pork, chicken, etc.) would consist of parts of the whole or nearly the whole animal [perhaps leaving out the intestines?] – picking up nutrients that are particularly enriched in each organ. For example, from liver copper, iron, vitamin B12, vitamin A and vitamin K, to name a few. From thyroid, iodide. From adrenal glands, vitamin C. From prostate, zinc and lycopene. From the eyes, lutein. Etc. etc.
Can we spice them and cook them properly too? Can we make them taste good enough to be the preferred ground meats?