French people have a sausage made out of coagulated blood, called 'boudin" . The mere thought of it gives me shivers.
Or tartare - a meat dish made from finely chopped, or ground raw beef, often served with onions and seasonings, and sometimes with raw egg. That's very well chopped row meat - you know, like the meat from ragu or from hamburgers, just not fried and... together.
http://www.arthurhungry.com/archives...3/tartare.html
Maybe the link inspires you... NOT ME!!!