I think I read somewhere that the redness in the meat is not really blood.
"As it turns out, that “blood” in your steak isn’t blood at all.
It’s myoglobin, the protein that delivers oxygen to an animal’s muscles. This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color. Rare meat isn’t “bloody,” it is just cooked to a lower temperature."
https://www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36And We had a contractor working for us and the guy was 89 years old. On his last day, I asked him what was his secret to longevity. He said to stay away from red meat and drink your coffee. The asian drinking tea and azn are also known to live a long long time so the answer is in caffeine and what you eat to help less deteriorate or rot your internal organs.