if you have a decent source, there is nothing wrong with raw beef whatsoever, in fact it's excellent. there are a few things to keep in mind. First, the exterior of beef is where any potential bacteria would reside, read, cut off the parts exposed to air (outside) and you're fine. Feed these to your anxiously awaiting pets and earn their eternal love.
Pre ground beef is not suitable. Unless you're grinding it at home, or someone has just ground it for you THAT day (you can also just chop it into very small pieces with a sharp knife), don't eat pre ground raw beef. I repeat, don't at pre-ground raw beef. Remember, my handle is "tartare!" Pre ground beef tends to be made from "scrappier" beef bits that may be perfectly acceptable to eat but usually have been exposed to much more surface area air for some time even before grinding. Stick to recently ground/chopped whole cuts.
Second, there are cuts of meat that lend themselves to this kind of raw preparation and some that don't. Sirloin is great, as is beef heart, but not chuck. etc.
I have been eating steak tartare as long as i can remember and I adore it. I think it's one of the best meals a person can eat. It makes me feel great, and I think it has definite benefits over always cooked meat. I had some last night as a matter of fact and it was goooooood. I have fully converted my husband (ok, it didn't take much conversion beyond "try this it will rock your world"). Today we had grilled t-bones. I love buying cow shares.
I enjoy preparing my steak tartare with chopped sirloin (chopped to about an 1/8 inch cubes), a squeeze of anchovy paste or some mashed up anchovy fillets, chopped raw onion (alternately shallots), chopped cucumbers in brine (alternately capers), salt pepper and a raw egg yolk (about 1 per pound give or take). Chopped parsley is optional. You won't taste the anchovies but they are a very necessary replacement for Maggi/Soy/wosterchire sauce and really do add something.