On Tue, 1 Aug 2017 11:11:07 -0700, T wrote:

but we here in America only consider it "polite" to kill our food
before we eat it.

No need to burn it. It is already dead. What people call "blood" from
cooked meat is actually mixture of water and a protein called
myoglobin, which sends oxygen to the cells. Blood is removed at
slaughter. The myoglobin will retract back into the meat by letting it
rest before cutting. Meat is moist.