No case of human rabies resulting from consumption of raw meat from a rabid animal has been documented. Consumption of meat or milk from a rabid animal is strongly discouraged and should be avoided, but is not considered an exposure.
However, there have been documented cases of rabies transmission in butchers who were cutting meat from a rabid animal. This occurred when virus entered the body through breaks in the skin whilst butchering. Preparation of meat from domestic animals or wildlife killed by hunters is considered a high risk activity for rabies transmission. In some countries there are guidelines that prohibit the slaughtering of animals that have been known to be exposed to rabies in the recent past.