Yes, my understanding is that it’s not about the cuts used. It’s not so much that ground beef is typically just any leftover bits, but it’s mostly a manner of prep. Tartare is prepared on the spot, the day of. This gives it a super short shelf life, but makes it fresh enough to be eaten raw, since bacteria hasn’t had time to grow. Ground beef is prepped on an industrial scale and packaged for long enough that surface bacteria gets thoroughly mixed into the meat and given enough time to reproduce