Doesn't most of the fat rend out of hamburger meat when you cook it?

Like, when I brown “cheap” hamburger meat for spaghetti (or anything else) I wind up with a cup of fat, and I pour it out before I add the other ingredients. Or, like cooking a burger on the grill. A low fat meat, like ground chuck, keeps it’s size roughly, from when you start till you’re finished. A high fat ground beef, though, shrinks. So…assuming you do things like get rid of the fat that you can, is it any less healthy eating cheaper, fatter ground beef than it is eating ground chuck or whatever? Maybe even less calories, because you wind up with a smaller burger when you use the cheaper meat….?

(Actually, the leaner beef is more cost efficient that the cheaper stuff, in the end, for that very reason….)