Artificial marbling occurs at the butcher level, so you will find this meat in grocery stores as well as restaurants, likely being sold at a higher price point because the added fat makes it look better to customers. While the USDA requires store-bought beef that goes through artificial marbling to be appropriately labeled, we don't see these labels when we order steak or beef from a restaurant. So that Kobe, Wagyu, or even USDA Prime and Choice beef on the menu could actually be commercial beef that was marbled after it was slaughtered.