Two rules for this mate.

1- make sure the beef/ meat is of the highest quality and is super fresh( no raw chicken by the way and steer clear of raw pork no need for the extra risk )

2 - to ensure rule number one find and befriend a local butcher.

I eat on occasion Carpaccio, and tartar, if prepared properly its fine. And as said in other posts; most contaminates come from the outer surface. So as a rule of thumb buy whole muscles, trim and only use interior cuts from the meat. If trimmed by your new friend the butcher ask him to pack it in a cryobag( vac sealed) for the trip home we bit paranoid but hey food borne pathogens can kill. Just make sure when eating raw meat it is fresh, don’t eat a thawed steak, buy the day it is to be consumed. And again if from your new friend the butcher tell him it is for a raw dish. Seriously though there is no need to eat raw on a really regular basis hell just sear for a min or so on each side, gives you a great flavor profile and an added texture, remember we eat with all of our senses, sight and taste and smell are what we all think of but feel ( interplays in texture and sound think sizzling steak) are under appreciated. They can make a dish all the more satisfying.

If you like Raw sushi and sashimi are always a good thing, and you can always try ceviche ( a semi raw seafood dish.) mainly comprising of shrimp, clams, muscles and scallops ect ect, that has been cured with citrus or served super fresh, with pickled veg and various seasons.

I would also say you should stay away from any game animals if planning to eat them raw, rare yes raw no. Its all common sense mate.

Hope that helps.

I personally love raw beef. Carpaccio and yukke (Italian and Korean style beef tartare) are my personal favorites dishes.

With that said, I have only ever prepared raw beef myself from truly fresh sources. You also want to prepare raw beef with the leanest meat possible, because fat and gristle is the last thing you want in a raw beef dish. So go to Whole Foods and order some of their filet mignon. To prepare it, you want to wash the outside with water, because this is typically where bacteria festers on meat, is on the very outside.

After you have washed it, put it in the freezer for around 30-60 minutes, so that the texture becomes just firm enough to be able to be sliced very thin. You want to slice it as thin as possible, like 2 millimeters thick, about the same thickness as deli lunch meat.

If you're craving that raw beef taste but don't want to risk food poisoning or anything, then just buy some cold smoked prosciutto, and make carpaccio out of it. Put some prosciutto on a plate, throw some basil and arugula leaves, shaved Parmesan slices, capers, black pepper, and drizzle a bunch of olive oil on it, and bam! You get the raw meat taste without actually having to take any risk eating real raw meat. This is how I always eat my carpaccio (except I use raw, fresh filet mignon), and I had a chef in a 4-star Italian restaurant give me the recipe for that one.

how much EQ are you on bro now i know everything looks good hell i remember randomly picking trash off the ground and i almost started eating it before logic took over but you just have to think first eat later. i know how you feel i recently gave myself food poisoning with my cooking twice due to lack of patience.

wait why am i giving advice just this cycle i almost ate trash off the ground and ate hardly cooked meat twice

gnaw on some beef jerky bro you will not be able to eat much of it before jaw pump sets in and slows you down.

I wouldn't just out of safety reasons there is way to many things that could happen with not much more of a benefit from eating it partly cooked

sounds disgusting to be honest. I like to eat my meat bloody, cooked on outside and raw inside. That's usually fresh meat though, I can't think eating old meat that's been frozen in your freezer tasting any good once defrosted.