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in some cattle meat, I see that inspite of how much you wash, some redness still exists in the cleanup meat water.. <br />
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a)is there a technique to to clean up meat to avoid blood seeped in .. if not 100%, 99%?<br />
b)is fish exempt from this? (blood soaking or residue left over in meat)
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in some cattle meat, I see that inspite of how much you wash, some redness still exists in the cleanup meat water.. 

a)is there a technique to to clean up meat to avoid blood seeped in .. if not 100%, 99%?
b)is fish exempt from this? (blood soaking or residue left over in meat)

which animal meat can be made 100% blood less...

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Math / Science

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