I am not sure why it seems different since we consume raw beef all the time? (edit: I read that poultry is more often contaminated with salmonella than beef).
But seriously, the texture of raw chicken is unbearable. I cut it half frozen, otherwise I cook the breast entirely before cutting it.
What I've always been told is, beef has less of a tendency to be mismanipulated as they are kept longer as a much larger piece. So a greater proportion of their meat is protected from exposure to bacteria when compared to poultry.
Its also easier for a butcher to manipulate the guts without ruptures compared to poultry (which is how e.coli and salmonella get introduced during processing).
Steak tartar isn't the same process or same part as regular minced meat which is why its safe to eat raw. Similar to eating a steak blue, or tataki. Grilling the surface kills all the bacteria which is rarely more than 1-2 mm deep (of course as long as the inside of the cut wasn't contaminated). Which is also why you should never eat a hamburger medium rare as every minced segment has been exposed to air and bacteria, unless of course, the facility has taken extra steps in making sure to avoid cross contamination... then a med-rare burger is delicious.
I find the texture of raw chicken is similar to undercooked scallops. I find it gross myself and will never put that in my mouth ever again.