No it's not. Meat is exsanguinated at slaughter time. The liquid in that picture is intracellular liquid squeezed out during cooking process. Blood is MUCH thinner and would have clotted shortly after slaughter. https://twitter.com/brad_polumbo/status/1209993906202578944 …
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Blodpalt, like we do it! https://alchetron.com/Blodpalt
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Hungarian blood soup? They serve that at Draculas castle?
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Maybe if you're part vampire...
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