American beef imports are heavily driven by how US beef production and consumption is structured. Basically, the US focuses beef production on creating high quality cuts (ie, steaks and other cuts with high marbling/fat), because that's what a large portion of domestic consumption is (and it's highest value). This leaves the US with a very large amount of high fat off cuts that aren't very marketable on their own. Imports are typically ultra lean cuts (which are also not very usable), and these two sources are then combined into ground beef.

Here's one source, but there are plenty of others you can find: https://tscra.org/we-have-94-million-cows-why-do-we-import-b...

Basically, classic value chain optimization.

> do something about it.

On a scale of ease of saying vs ease of doing, this one is off the charts. The beef lobby is very powerful, and for 99% of people literally all they can do is to reduce their own consumption and annoy their friends and family. These things do almost nothing to move the needle.