Every once in awhile we get inquiries about how to get rid of the excess blood in store-bought meat. In all honesty, lately, I’ve been more and more inclined to become a vegetarian because the thought of animals being killed in ANY fashion turns me off, but since people are asking, here is what I tell them. If anybody has any other ideas, please let me know!
As you probably know, kill methods in slaughter houses are NOT “kosher” and usually consist of gassing or electrocution … methods designed to simply “stop the heart.” (Read about “kosher methods” in this article.)
The same goes for a hunter who shoots a deer. The animal dies with all or at least most of its blood still remaining in its body – and then it is cooked, blood and all. This goes against YHWH’s command to NOT eat blood (you can review the relevant scriptures in this article)....
So, how to get rid of the blood in the packages of store-bought meat? Some people cover the meat with salt which draws out the blood, but I I personally prefer to put the meat in a bowl and cover it with water and microwave it for several minutes. Rinse and repeat until the water remains clear. This isn’t always necessary with chicken or turkey since they get their heads cut off and bleed out that way.