Don't call it hamburger! This marvelous ground beef is "steak burger," as Carl (the man who raises the cows) calls it, because the meat from the entire cow is ground together. It isn't made from just the bits left over after the rest is cut into steaks and roasts. T-bone, prime rib, New York strip: it's all in there! (But no organ meats.)
Did you know that most hamburger comes from the lower legs and trim, and is often full of gristle? This steak burger is tender and juicy because it comes from the best cuts, is ground to be 90% lean, and comes from grass-fed, grass-finished beef cattle.
How you cook your meat will definitely affect it and you can easily ruin grass-fed, grass-finished meat if you don't take care (for example, cooking it exactly like you do conventionally raised meat).
 Trim is exactly what it sounds like: the excess fat and bits of meat that get trimmed off of meat cuts so they fit the standards expected of that cut. In other words: the scraps. That isn't necessarily a bad thing when it comes to grass-fed and grass-finished animals (let me tell you about the marvelous green chile we've made with pasture-raised pork "trim"), but in conventional, CAFO-ruled big ag? Shudder.