Diana> The fluid in bits of meat is not blood. The blood is pretty much all drained out in the slaughter house.
What you see come out of your steak is the moisture from the muscles (water) and myoglobin (the protein that makes meat red). Thus the reason you get more of it after freezing meat (the juices form ice crystals which break open meat fibers).
Blood is full of coagulant and will thicken if not used on the day of slaughter. When cooked it should be more dense and go black/dark brown (the reason why black pudding is so dark).
The "Seven Deadly Sins"
• Grains (wheat/rice/oats etc) . . . . . • Dairy (milk/yogurt/butter/cheese etc) . . . . .• Nightshades (peppers/tomato/eggplant etc)
• Tubers (potato/arrowroot etc) . . . • Modernly palatable (cashews/olives etc) . . . • Refined foods (salt/sugars etc )
• Legumes (soy/beans/peas etc)