Go to a nice burger restaurant (Red Cow in Minneapolis: I'm dreaming of you) and the ground beef could be ribeye or another really nice cut. Supermarket ground beef is usually a cheaper cut though.
Love both btw, but processing the meat in this fashion does make it easier to have too much saturated fat in a meal. I won't argue if beef saturated fat is good/bad, but it does contain more calories. Excess calories is what most people usually have problems with.
Also yes, I know if you cut the carbs out that you eat along with a burger it's easier to reduce the amount of carbohydrate intake/total calories. Don't want this to turn into a carnivore/low-carb diet argument. Just pointing out meat processing in this single specific case.
Usually across many cows, which can be problematic wrt pathogens. Similarly, ground beef is not like steak in that more of it might have been exposed to pathogens during processing. That's why it's important to cook ground beef all the way through whereas steak can be very rare as long as the outside is properly seared. Nutritionally, however, they're much closer.