After all these years, I suddenly remembered having to skim fat off the ground beef when I made pasta sauce with it. Now, even with 20% fat it still has little taste. I've tried adding half with ground pork. I've had the butcher grind cuts of beef for me. I tried grass-fed beef.
The fat is gone from beef and therefore the meaty, beefy taste.
If you're old enough to remember how ground beef used to taste, what's your response?