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

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)
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discgmanCommented:
Turnips or Beets are bloodless. Cattle and other "living" mammals need blood to survive.
Russ SuterSenior Software DeveloperCommented:
Any process that would successfully remove even a significant amount of blood from meat would also render the meat inedible... and unbelievably dry.

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Dave BaldwinFixer of ProblemsCommented:
Blood doesn't 'seep in', blood carries nutrients and oxygen to the muscles which are meat so they can function.  The larger blood vessels connect to smaller and smaller blood vessels that connect to all parts of the meat.  This also applies to fish and all other animals.

All meat, fish, and fowl that you have ever eaten has had some blood in it.
nickg5Commented:
It's not blood, at least close to zero. We see people order steak rare of medium rare and when they stick their fork in the meat what we thought was blood comes squirting out which is gross.

Then we learned about the preservative that is put in meat as well as others.

http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/
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