Don’t you think you could tell the difference between a sirloin steak and skirt steak? Totally different shape, texture, level of fat, and flavor. But not sure one could tell ground beef (no regulation on what cuts are used: could be chuck, brisket, a mix) from the same ground beef with some LFTB mixed in.
I would assert there is less difference between sirloin and skirt steak than there is between ground beef and LFTB.
It’s illegal to claim that skirt steak is sirloin. Why should it be legal to call LFTB ground beef?