McDonalds does in fact use 100% USDA-inspected beef, with "no fillers, additives, or preservatives", and explicitly does not use mechanically separated meat. It's not "organic", but then, most beef isn't.
I will say I remain skeptical on exactly how they can go from the ammonia wash + chemical food flavoring process to using fresh beef and not have any discernible difference in taste or food safety, but kudos to them.
(TG'd meat was a faddish fine dining trend a few years back, and it's pretty neat; for instance, you can make a solid, ribeye-like slab of skirt steak by "gluing" layers of skirt together, which is pretty delicious. It's also a technique that's been used in sausagemaking for a long time.)