Isn't at least beef supposed to have died several days/weeks before consumption?
I remember having dinner at a Ruth's Chris steakhouse and reading about how and when the beef is processed, part of it was letting the meat "rest" after the cow was slaughtered, it would make the meat more tender and less bloody.
Since the steaks at Ruth's Chris are absolutely superb I guess what they are talking about.

BTW. there is a word for this practice. English is not my mother tongue so it doesn't come to mind right now...