Stake tartare is raw beef: https://en.wikipedia.org/wiki/Steak_tartare

'dry-aged beef' is still rather sought after. "The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but rather forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking." https://en.wikipedia.org/wiki/Beef_aging

https://honest-food.net/on-hanging-pheasants-2/

I could go on, but people can digest uncooked or well aged meat. It does have a higher risks, but that's more about how meat is raised and prepared not necessarily simply being old and uncooked.