You absolutely should give it a try!
Bubble ozone underneath meat submerged in water (like in the sink) for about ten minutes.
If you collect the foam that rises and sits on the surface of the water, and then try to burn it (with a flame), you can tell the quality of the meat.
It SHOULD smell like burning fat, as if you were flame grilling a steak. It SHOULD reduce all of the way.
It usually doesn't. The smell of petro-chemicals in the fat is often stomach-wrenching, and only a small portion of the stuff burns. The remaining goo is all chemicals. The animal tries to keep the stuff stored in-fat to keep it out of the active metabolism to protect organs.
The first time I did this was the last time I purchased beef from a regular grocery store.
Those "five star" "wellness" meats from the midwest weren't that much better. They were a little better, but not enough to justify the big price tags and the marketing.
California ranches, Utah, Colorado... (grass fed and finished) they were all good. Not perfect, but good!
I did that research about eight years ago, though.
Ozonating either breaks down the chemicals or literally causes their ejection. Lab tests (done in Tawain) show that ozonation takes care of over 99% of pesticides/chemicals, as demonstrated in comparative lab testing.