This is 100% true. Have had a supermarket GM tell me about how much water they ‘had’ to pump into corned silverside to meet a price point.

There is advertisment in Netflix that is a company saying they don't do this like other companies. It is real

https://aboutseafood.com/wp-content/uploads/2017/05/USDA-Added-Water-Regulations-Summary.pdf

high-steak conspiracy theory

I have seen videos of the machines injecting water into shrimps (lots of needles), this isn't a conspiracy theory!

A similar thing is fat; force-feed cattle quickly and they get a big lump of fat (it will just melt away, but you still pay for it), feed them normally and exercise them and the fat will be in "stripes" and makes the meat taste way better.

Frustrating if true, since I've heard several people float the same conspiracy while shopping in my store, despite this not being something that we do. The price of meat (at least in Canada) has just risen to absurdities post-pandemic. I don't even buy it anymore.

This is absolutely a thing with chicken. Always go for the “Air-Chilled” chicken if you can afford it.

https://www.eatlikenoone.com/air-chilled-chicken-whats-the-difference.htm