Earlier quoted context omitted.
Hopefully most people here getting ribeyes aren’t getting them from the same factory farms that supply McDonald’s and sell other cheap kinds of beef. A ribeye is an occasional luxury and best bought from the farmer.
The industry has mostly consolidated packing and distribution. McDonald's is mostly selling trimmings from cows that also produce high-end steaks. Surprisingly enough, they hold most beef processing plants to higher standards than the rest of the industry (they're still buying cheap trimmings, don't get me wrong), because they do so much volume, basic probability tells us that most food poisoning outbreaks would hit…
So they developed standards and demanded that all their hamburgers be formed, frozen, and packaged by the processor and kept frozen until cooking. It's really the safest way to handle that volume of ground beef through the distribution chain.
Apparently their 1/4 lb burgers now use fresh beef, not frozen. Not sure how that's handled but it sounds more risky.