Artificially marbled beef
I have made my own experiments using Transglutaminase (TG), aka Meat Glue, which is a natural enzyme that has the ability to glue protein-containing foods together.
I have recreated steaks from trim cuts, added to burgers, re-shaped hanger steak into filet mignon &quot;coins&quot;.
From everything I've read, there is nothing unhealthy about this process.
As to doing it on a large commercial scale… I don't know if they're doing anything beyond using TG, so might be worth seeking more info.
Also, try the meat. From the photo, it looks fresh and clean. I'm sure it'd taste great.