It depends on how you define "raw".
165F is merely a threshold temperature for killing-off harmful bacteria in a short amount of time (such as with baking or grilling). It has nothing to do with actual "rawness", it is a food-safety temperature.
Some restaurants cook meat (even poultry) using the "sous vide" method at a dramatically lower temperature than conventional cooking methods. Basically, the idea is you cook the meat in a vacuum drawn plastic bag in a water bath at ~130's F, for a significant amount of time (sometimes hours). This makes the meat extraordinarily tender, juicy and uniformly "cooked" even though no point in the meat ever reaches 165F.