Awww sorry to hear, I'm Lil late and I'm not Kuntry lol but at this point, through rigor and the heart not being able to pump it out of a cut as when processing as you planned, after it is skinned or plucked and cleaned out I would massage the meat thoroughly while rinsing. If the blood pooled and couagulated* you'll see small areas that look bruised. Rest it and freeze right away or cook. The excess blood can effect length of preservation but by no means makes it bad unless there was a severe mishandling of safety (left out on counter overnight could be bad). I wouldn't worry much about it if its for your own table, you know basic handling and to keep cool. The bruising if you don't like it can be massaged out often too.Help kuntrygirl found two meaties who couldn't handle heat how can I remove blood?
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