IMHO, high quality beef, chicken or pork products do not need to be processed by needling, plumping & factory brining. Its usually a sign of trying to make up for something that is missing, specifically, attributes that signify high quality.
Fat is much firmer than lean and when you press down on a well marbled steak from a good butcher you can actually feel more resistance under your finger where the marbling is.
Some of the club stores sell individually cryovaced steaks that are nicely marbled at a premium price yet when I give a little squeeze there is no resistance almost to the point of being mushy. That is not natural & there is something going on there.