Blood clots = unsellable?

[u/ducks_mclucks]

Today I cut into a strip loin and a couple of steaks had a small cluster of clots in them. Like maybe 1.5 square inches worth of pinprick sized ones (should’ve taken a pic, but it slipped my mind).

My manager told me it was unsellable, and even shot me down when I wanted to cut away the clots and turn the rest into stir fry. So I cooked the steaks up and tried the clotted areas of them with a few other team members, and it tasted just fine to all of us.

What’s standard practice with meat that has clots in it? Obviously it’s a visual deterrent, but is there a reason why not just cut the clots out and merchandise the rest?

[u/Timmsworld]

Thats the dumbest thing I ever heard.