Let’s look at your statement:

There’s been a lot of back-and-forth. B12, like iron and Protein, are digested differently by the gut (with different efficiency) based on how they are consumed. If absolutely all you care about is nutrition and nothing else, you should be eating a small amount of non-processed red and white meat (and/or seafood) on a regular basis because it is the best and healthiest source of those three things. Key term “small amount”

How did you arrive at that conclusion? Not by carefully checking your information I guess. Since a quick Google would have revealed to you that people can get the necessary amount of B12 through supplements. There is no reason to assume it is less healthy.

Sources: Comparative Bioavailability and Utilization of Particular Forms of B12 Supplements

Revisiting Vitamin B12 Deficiency: A Clinician’s Guide For the 21st Century

Effective treatment of cobalamin deficiency with oral cobalamin

That the B12 in the meat people consume is supplemented is not false. Without oral administration of B12 many slaughtered animals wouldn’t even produce it at all. Lactating cows and calves get it as well, so do some cattle just as a precaution. You explicitly mentioned white meat (I looked it up and that seems to be the flesh of, for example, swine and chicken) and these animals do not produce their B12 from Cobalt. They need B12 supplements which are administrated orally through their feed.

Sources: Two funny ones, given the context, I think: Vitamin B12 for Chickens B12 for Livestock: Uses, Benefits, and Signs of B12 Deficiency

Influence of vitamin B 12 and Cobalt on growth of broiler chickens and Pekin ducks

Methionine, folic acid and vitamin B12 in growing-finishing pigs: impact on growth performance and meat quality

To call it fabricated nonsense and implying that people who share that information are troll adjacent does make it seem you have an agenda beyond just stating what is presumably more healthy.