The Short Version
This claim is false. Every major health authority — including the WHO and CDC — identifies raw and undercooked meat as a recognized vehicle for dangerous pathogens and parasites, and recommends cooking to specific internal temperatures as the primary safety measure. The fact that some people eat raw dishes like sushi or steak tartare without always getting sick does not make the practice "safe"; those dishes rely on strict sourcing and handling controls and still carry meaningful risk. Regularly eating raw meat exposes even healthy adults to well-documented hazards.