In Alberta, we can get good ground beef from meat raised in the region, and ground locally; unless one goes to the boxed frozen stuff which may be from who knows where.

We prefer the very low fat extra lean, ground in the market, so usually don't look at boxed meats.

We do like the meatballs in one of our local supermarkets, but after the browning, and long cooking with the sauce, they are about as safe as one would want.

A temperature of 155 F is recommended for burgers (or just cook well, no pink showing) to kill E. coli.