Source is really important here. If it's your local butcher or really hand made in house, I would rather have it than supermarket steaks.
Additives are something to look out for, though nitrites aren't a big a deal as we used to think they were. Mark and Robb have both done some pretty of articles on nitrites. The deal breaker additives for me are wheat/gluten/derivatives (intolerant), preservatives other than salt/pink salt, meat substitutes (soy, TVP, MSG) and anything I don't recognize (and I am pretty good at ingredient label translation).
Basically just remember it's had a little more processing than is ideal and treat it like a treat. Prosciutto is one of the sublime things of life, but it takes me a month to go through a pack of bacon. I figure chocolate is primal, but you wouldn't want to make a meal of that either (well, maybe I would think I want to).
yeah, but "hey i'm Khan the sword king" is not normal.... the universe is being fickle... this is a thing... ignore me for a few weeks.