<<Solomon says the shock waves penetrate the entire cut of meat, so bugs
deep
inside it are killed--achieving a thousand-fold reduction in bacteria levels
during tests>>


Most bacteria are beneficial and help to outcompete the disease-causing
bacteria.

Most food-borne illness comes from "post-processing" (after cooking)
contamination.  This is because the beneficial spoilage bacteria have been
greatly reduced in number during cooking, allowing fairly rapid
multiplication of disease-causing bacteria should the meat be subsequently
contaminated (say, by hands or cutting boards...).

So I'm not sure that a big reduction of bacteria in raw meat is even
desired.

Besides, raw meat is essentially sterile tissue that can become contaminated
during slaughtering.  But the contamination is largely on the surface of the
cut of meat (not deep inside, unless the product has been ground up).

Rob