Okay, I'm going with Paul on this one (no offense, Amy). I knew the protiens would coagulate so I added it to some very warm broth and, as expected, the scum we are so familiar with when making most stews, appeared. I double strained it and added the fluid back into the overall pot.
After a quick but unsuccesful Google search of "purge" and "blood & purge" I was unable to locate any information associated with Amy's statement. This animal was raised and slaughtered on our ranch and butchered by my sister-in-law who raised it so I don't think the animal was mistreated or the packaged beef afterwards was mistreated as she does this as a second income. She's in a small town where cryovacing doesn't exist - just BIG freezers! My opinion is that it is the result of cellular breakage brought about by freezing; the resultant liquid is seepage; but that's just my unsubstantiated opinion. All meat that I see in groceries is packed on absorbant pads set inside styrofoam trays and wrapped in plastic. When I freeze and subsequently thaw these packages I usually see more fluid than before I froze it.
Anyway, the deed is done. I really appreciate your input. I will talk to some city butchers to see if I can get some more information. I thought it was an interesting topic as I had never considered it and I have never seen it dealt with in recipes or books on food preparation. Now I have to find another topic to ferret out Da Bull Man; I was sure 'Tex' was gonna chime in.
