Do you have any pointers to how to prepare/select raw meat so that it is safe to eat?

Yes: smell and taste it. If it smells good, eat it. If it doesn't smell good, or if you find yourself wanting to spit it back out (either before or after you swallow), it's bad.

My wife and I have both found that ours bodies are quite sensitive to the scent and taste of raw food; it's easy to tell if something is bad or not. I seem to remember reading somewhere that bacterial counts can be 26 times higher in cooked food than raw, before it's detectable by taste or smell; evidently evolution hasn't had enough time to tune our senses for detecting the quality of cooked proteins!

One other interesting phenomenon I've never seen mentioned anywhere: for lack of anything else to call it, I call it the throat sense. After you swallow something that passes the smell and taste test, but which isn't quite good enough, you'll find an urge to hack it back up from your throat, even though you've already swallowed it.

It's not like throwing up, exactly; it's as if the food just doesn't go all the way down, and you can just spit it right back out again. I think that babies and circus regurgitators make use of the same machinery. But I wasn't aware that I had such a thing, personally, until the first time I swallowed a bad egg that I didn't smell first. (Nowadays, I smell every egg after opening, and I don't refrigerate them. Refrigeration makes them harder to smell, and kept out of the sun, they keep for 2-3 weeks.)

As far as I know, I've never gotten sick from eating a raw protein gone bad, because they don't stay down long enough to reach my stomach. (I did get sick the first time I ate a bad avocado, but I didn't realize yet that it wasn't supposed to taste like that!)

So, as long as you aren't disguising the taste and smell of your food, I wouldn't worry too much about safety. When it comes to raw, if it tastes good, it is good. You can at least trust evolution to get this bit correct. ;-)