Some of my Asian friends soak their beef stew meat in water or even boil it to "get rid of the blood and the bad smell", as they say.
It is my understanding that the red juices in the meat is not blood but myoglobin. The cow has been drained for day, extracting all the blood from the capillaries, so there should not be any blood left.
Why do they believe that they are getting rid of bad smell and blood? Are there differences in the way animals are slaughtered in Asia compared to the West?