There’s trace amounts of blood in meat. They drain out a huge majority at the slaughterhouse, but it’s nearly impossible to get out every drop. If there’s a lot of blood in your meat though, something probably went wrong at the slaughterhouse.

Some cuisines feature actual blood as an ingredient though - blood sausages from the UK contain actual significant amounts of added blood, cubes of solidified pork blood “tofu” are considered a delicacy in some places in China - I think it’s safe to say people that enjoy those kinds of foods can be said to eat blood. But I don’t think people that eat meat can be said to eat blood, for the same reason that you wouldn’t say someone that drinks tap water drinks mercury.