Originally Posted by Oldtimr

Dead animals do not bleed out , when the heart stops the bleeding stops. If hung, meat will lose some blood through gravity. I have my deer hung in a walk-in for 6 or 7 days to age a bit but it will still exude blood when it thaws out, that will always happen. If you are concerned about the blood, put your meat in a collander or kitchen sieve when it is thawing and then put the collander or seive in a bowl and put it in the fridge and excess blood will drain into the bowl. Venison burger is usually bloodier than beef, not to worry.