To start with, the red, or dark, juice from red meat is not, in fact, blood, which is a common misconception. Most blood is drained from red meat when it is butchered. It is, rather, a protein (myoglobin) and a lot of water. I'm from Wisconsin, 4 of my uncles were dairy farmers with beef cattle....the red stuff that you see in your steak is BLOOD...call it what you will, it is BLOOD.
So, not only are you smarter than your Pope you know more than scientists, too? Get a clue, pal! Are you aware of religious dietary laws? Do you know what the terms "kosher" or "halal" means for meat? Both involve bleeding the animal dry. Any avid hunter will tell you this must be done quickly after the animal has died. Commercial slaughterhouses do this as well. It's NOT "blood" but myoglobin - a meat protein - a part of blood - and water.
Do a little research for a change. Here, I'll get you started:
myoglobin - The oxygen-carrying and storage protein of muscle, resembling hemoglobin but containing only one subunit and one heme as part of the molecule (rather than the four of hemoglobin), and with a molecular weight approximately one quarter that of hemoglobin. (http://medical-dictionary.thefreedictionary.com/myoglobin)