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JoshuaZ comments on Procedural Knowledge Gaps - Less Wrong
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This is true, but it probably helps to state explicitly that a) the even for small pieces of meat the inside might not be at 165 F even if the outside is (so make sure that it is hot for a fair bit of time) b) This is more of an issue for larger pieces of meat (luminosity's comment below is relevant).
There's a related issue: if the meat is raw and frozen, life will be much easier if you defrost it before cooking it. Weird things can happen if you try to directly cook large bits of frozen meat. Generally it won't result in health problems, but it does make stuff more likely to be burned in part or simply not taste good.
However, I find it much easier to slice meat for stir-frying which is still partially frozen. (This also speeds the thawing process.) Probably if you use a cleaver or other heavy, extremely sharp type of instrument, no prior thawing would be necessary; but I don't trust myself with those.