For the first time ever I got a pack of ribs that were not bled properly. (Aldis)

These were sloppily trimed and while trimming them I noticed, there were pockets where all the veins were still entirely full of dark red sticky blood. If I squeezed it would almost shoot out. So I fixed it up, removed a bunch of nasty veins and thought it was just one area.

So I got them on the grill, after about 30 minutes I went to bast them and noticed clots everywhere. This was after I wiped the clots off all this foam started coming up.

This might not be a big deal to some but I do not eat blood for religious reasons so I had to pitch these. So sad.

Guess I'll stick to Meijers for meat from now on.