If you're going to be worried about that, you should be worried about normal sausage too.

As a random aside, I picked up a meat grinder for my stand mixer and making my own sausage from super high quality ingredients then freezing a ton was an awesome way to get preservative free, delicious pork and lamb sausage for about three months in a single afternoon.

It was maybe a bit much to try ten pounds grinding my first time making but the results were very yum.

The cows your beef comes from are probably eating powders from China in the form of vitamins and antibiotics.

Ok, but that is 1 biological filtering step away from eating them directly.

Or perhaps one biological concentrating step.