There's nothing rare about a 1988 pound! The burger in a Big Mac is probably rarer. Enjoy Just to clarify, as I know where our Peck is coming from...a beef cell being next to the cell it grew up with is, indeed, a very rare thing, in ANY commercial burger! You'd better get used to it folks, your average 'meat' in a commercial burger is obtained by jet-blasting the wasted bones (after the expensive stuff has been taken off) with water (remembering that 'meat' is nothing other than an animal cell, no matter WHAT cell) so, this includes tendons, sinues, etc, left on the bones, which then has to be dehydrated to 'normal' muscle water-content and seasoned until it's a handsome quarter pounder for you guys! Pork for sausages includes the lot, i'm afraid, ears, gums, cheeks, tails, hoofs, tendons, spinal cords, delicious, it's all there slopping about in a huge vat ready for dehydration. I worked in an outlet once where the lamb meat sold for our famous 5-pint doners, consisted of breast of lamb as follows: Lamb ribs and cartilage were boned out and minced 4-5 times until they were a frothy pink purée. Onto this was added the remaining meat that was minced once. The 'blend' was mixed by hand, and then 'blended' again with a final mince! Lovely! Even bone cells are mince! This is not why I'm a vegetarian, I miss the flavour of meat very much!