Maybe i can help, i work in a meat department. For starters, i don't know what the policy is in America but in Austalia we do NOT put dye of any kind in mince, it's against health regulations. Our mince is made with 100 % beef, lamb,pork, veal or chicken (depending on what mince you are buying). We do not add ANY additives at all, this is also against health regulations. Our hamburger mince is made from ground boneless shin beef or chuck steak, our middle grade mince (choice) is made from blade or round with a medium level of fat and our extra lean mince is made from blade, round or topside which has been trimmed of almost all fat. It's our policy that any food sold to the public has to have an ingredients list and nutritional panel if it has any additives in it.
Mince should be either eaten or frozen within two days of it being made. You can defrost mince, cook it and refreeze but you shouldn't freeze it, defrost and refreeze any kind of meat without cooking it first. Mince, either raw or cooked, can be frozen for up to three months.
Hope this helps
