So this may sound totally crazy, but I'm really getting curious, and I thought I'd ask you knowledgeable folks.
I have been buying one or two meal's worth of meat at the greenmarket each week for a while now. Usually we get some turkey sausage or lamb sausage and then some kind of beef. We have a couple of different beef purveyors, and get the same results from all of them. The beef is delicious, but it seems to bleed so much more than regular, grocery store or butcher's beef. It doesn't really bother me, since it doesn't interfere with searing or flavor, but I just wonder what the deal is.