I do have a local IGA store that grinds their own beef fresh each day. The Meat Manager states they only use the trimmings from the meat they cut; ie No Pink Slim. For the past year the ground chuck or round has been excellent (about $2.25/lb). The cheaper ground beef ($1.90 -$1.99/lb) is a little on the fatty side, but still good for chili or spaghetti.
So my grinding beef has slowed down, but making my own pork sausage hasn’t.