OK, that's new to me. I though meat spots were much smaller - closer to specs. This one has some definite chunkiness to it.
I've had blood spots before, but this little chunk of meat kind of threw me. Plus the albumen was all tea-colored. I suppose a blood spot worked it's way into the albumen? But in 2 years I've never noticed a discolored albumen.
The bird that laid the egg is approximately 2 years old. I believe it was one of my RI Reds.
I was wondering if the egg may have had a slight crack in it that wasn't noticed by me when I collected the eggs. If it did have a crack, maybe the whole thing just kind of spoiled.