This is why you want to get your meat from a local farmer that does not give antibiotics or hormones. Why you want them to be open to visits on the farm. Why you want them to feed organic, care about their animals, not be solely profit driven and also that they grass feed, free range.
I don’t agree with everything this video says, obviously, but I also don’t want to take the chance of contributing to that kind of awful bullshit.
I’ve talked a bit about the benefits of raw meat and other foods, now I’d like to turn to the harms of eating cooked meat/foods.
Lipid peroxides ^ Or Oxidized Lipids (fats). This refers to the oxidative degradation of lipids. It is the process whereby free radicals “steal” electrons from the lipids in cell membranes, resulting in cell damage. This process proceeds by a free radical chain reaction mechanism. It most often affects polyunsaturated fatty acids, because they contain multiple double bonds in between which lie methylene -CH2- groups that possess especially reactive hydrogens. As with any radical reaction the reaction consists of three major steps: initiation, propagation and termination.
If not terminated fast enough, there will be damage to the cell membrane, which consists mainly of lipids. Phototherapy may cause hemolysis by rupturing red blood cell cell membranes in this way
In addition, end products of lipid peroxidation may be mutagenic and carcinogenic  . For instance, the end product malondialdehyde reacts with deoxyadenosine and deoxyguanosine in DNA, forming DNA adducts to them, primarily M1G. 
^ From: Wikipedia
The above basically means the fat, a once beneficial substance, has been ruined and turned in to something broken and harmful to the body. An example that Aajonus gives in his book “The Recipe for Living Without Disease” is “Cooked fats cannot exchange ions or molecules properly… If the body forms, from cooked fats, an improper or incomplete lubricant (lubricating is one duty fat performs) to protect the arteries, the fat hardens (plaque) and arteries become brittle after many years, especially from heated vegetable oils.”
Acrylamide - Acrylamide is a chemical that is used to make polyacrylamide materials. Polyacrylamide is used in the treatment of drinking-water and waste water where it is used to remove particles and other impurities (see Question 15). It is also used to make glues, paper and cosmetics. Polyacrylamide materials contain very small amounts of acrylamide.
Acrylamide is also used in the construction of dam foundations and tunnels, and appears to be produced in some foods prepared at high temperatures.
Acrylamide is known to cause cancer in animals. Also, certain doses of acrylamide are toxic to the nervous system of both animals and humans.
In April 2002 the Swedish National Food Authority reported the presence of elevated levels of acrylamide in certain types of food processed at high temperatures. Since then, acrylamide has been found in a range of cooked and heat-processed foods in other countries, including The Netherlands, Norway, Switzerland, the United Kingdom and the United States.
Previous concerns about acrylamide were focused on workers using acrylamide in their jobs, and cigarette smoking.
^From: World Health Organization Website
Higher Risk Foods
* Potato Chips (Crisps) * French Fries * Crackers, Toast, Bread Crisps, Cookies * Boxed Breakfast Cereal * Corn Chips (Crisps) * Bakery Products * Coffee * Cocoa * Bread
Heterocyclic Amines (HCA’s) - Some heterocyclic amines (HCAs) found in cooked meat are known carcinogens. Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. For example, heterocyclic amines are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk. NCI’s Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meat, and other studies for colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbecued meats. Other sources of protein (milk, eggs, tofu, and organ meats such as liver) have very little or no HCA content naturally or when cooked.
It should be noted that boiling and steaming do not create, or create very little HCA’s. They are a product of high heat chemical reactions in the food.