The thing is that we can't make low end meat, those products are not trying to do that. We are making meatfree alternatives to the processed products that are c

The thing is that we can't make low end meat, those products are not trying to do that. We are making meatfree alternatives to the processed products that are customarily made by mangling low end meat (ground meat, sausage, hamburger, chicken nuggets), but we don't (yet?) have an effective/affordable/reasonable way to make the macrostructure/texture similar even to a lousy piece of low end meat before it gets minced up. It's not trivial (and perhaps even impossible) to transform the equivalent of meat slurry (which is what you can get from the current manufacturing process - they cultivate separate single cells, not connected tissue) back to a slab of meat even if you'd be satisfied with the quality of cheapest cuts. There are some concepts of growing whole tissue which could be a solution, however, that's not what's discussed in this article and that's not (yet?) commercially usable as far as I know. If we could make an artificial equivalent of a cut of beef then you're right, it would make all sense to try to replicate Wagyu marbling instead of a cheap cut as itwould not be that big of a difference for the technology; however, at the moment we aren't making replicas of actual whole pieces of meat.