Since I have been buying my meat from a butcher shop, as opposed to a grocery store meat department, I have noticed that there is a lot of blood in the wrapping. I assume that this has to do with recent butchering and fresh meat. I remember that the grocery store meat I used to buy had little blood in the wrapping. Here's my question: If I buy ground meat on Saturday to use early in the week (like Monday), it turns a really dark red color. It is packaged in a plastic bag, and there is a lot of blood in the bag. Is this normal? And is this meat safe to use in spite of the dark color? It smells fine. I don't remember this happening with grocery store meat--it was always sort of light red and didn't change color. Other cuts of meat turn dark too, regardless of packaging!