We have had to do this, in some parts of the world where we lived lean ground beef was not available and what was was high in fat and other unidentifiables. I would imagine here in the US there may be budget reasons to get the cheaper higher fat ground meat rather then the lean stuff.
Typically we would be making a bolognaise sauce so we would fry the meat up, dump into a sieve and drain the fat out then either flush through with some boiling water or dump through some vodka which was plentiful and cheap, hey its what the locals said to do. The fry the onions then add the ground meat back and brown it up a bit then add stock cubes etc
It wasn’t so bad, given all the other stuff that went into the sauce the flushing of the grease didn’t subtract too much flavor.