People here in Europe, especially France, eat beef very rare or even raw as tartare (ground with egg and herbs, maybe ketchup and usually some cognac mixed in I believe). I don't eat tartare but many people here in Switzerland do. It's a standard in restaurants. I'm not sure why I don't eat it. I could, if I really had to, I think, but I don't really fancy it.
You can often get fish tartar (salmon or tuna) too, without any egg or alcohol, I guess, just oil and lemon juice. That I eat.
Carpaccio of beef, tuna, swordfish or shrimp is a great delicacy. It's served with oil and lemon juice. I eat all of those. I don't do them at home though, as i am concerned about freshness.