There are two aspects to the answer for this question: the meat and the consumer
Meat - cattle and sheep must be healthy at the time of slaughter, but they may still have bacteria present that may cause disease in humans. Some of these bacteria don't cause illness in the animals, so they are not affected, and are healthy. Even with meat processors taking a lot of care, some of these bacteria can be transferred to the meat processed from these animals. Some bacteria (such as E. coli O157) may cause disease even if only a few are consumed. The number of many disease causing bacteria won't increase at refrigeration temperatures, but the older the product is, and the further it has been transported, the more opportunity there is for the bacteria to grow.
Consumer - people who are older than 70 years, young (under 5 years), pregnant, or have immune deficiencies (cancer treatment, some drugs, certain diseases) are more susceptible to foodborne illness than the rest of the population. About 1 in 5 Australians are in one of these more susceptible groups of people.
So, there will always be a risk in eating raw meat. No meat processor can guarantee the absence of bacteria that could cause illness is the meat is eaten raw. And some consumers are at higher risk than others. Some authorities have given suggestions on how to reduce the risk of illness (http://www.foodauthority.nsw.gov.au/consumers/keeping-food-safe/special-care-foods/raw-meat-safe-eating or http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_safety_when_eating_out?open)