No need to sear, lean muscle will be perfectly fine. Fat you will have to go by taste, but even if it's bad quality it will not harm you.
Try to have it at room temperature and without condiments to be able to discern the quality of the fat. If you sear it you will lose this ability, plus you will break the fat/toxin bonds and you will absorb all of those sprayed grain toxins.
Cooking doesn't destroy toxins, in fact it makes it so they are more likely to be absorbed rather than discarded.
Go easy on the organs, since they will have a high toxin load, but you can have some occasionally for the vitamins. Liver in particular. Avoid them if you're gonna be paranoid about it.
Always strive for better quality, but that's not a good reason to instead do something much less healthy like cooked foods.
Because the toxin load of these meats is higher, you will experience some symptoms occasionally. It's your choice if you'd rather have a few days a year of discomfort, or be sick the entire year but to a lesser degree. And it's your choice if you want your health to worsen significantly year by year, or if you want to age more naturally and slowly.