I'm revisiting an old topic here, but this was a subject of much confusion for me when I was still a Witness. I went to a Spanish congregation in the U.S. and it seemed to be taken for granted by most that you needed to cook beef thoroughly to "get rid" of the blood. I was surprised when I learned that folks in the English speaking hall would order a steak medium-rare and think nothing of it.
It wasn't until after I left the Witnesses that it started to occur to me that if the red fluid that was present when you'd cut the beef was blood, cooking it thoroughly wouldn't get rid of it, it'd just cook it and transform it into another color. Plus, there was bound to be blood in the meat since the capillaries carry blood into the muscle tissue and it won't drain from the meat unless you use kosher methods.
I bring this up because I was having dinner with my brother and his family recently (they're still Witnesses) and my brother was telling his wife and kids to make sure they ordered any beef well-done. I ordered my steak medium-rare. My brother didn't say anything, but I know he was bothered by it, much like I was bothered by it when I was a Witness. I was about to begin explaining why the red liquid was not blood and how if it was, cooking it wouldn't make a bit of difference, but I held back because he might interpret it as a bunch of apostate talk.
So, are you aware of the WT ever specifically addressing this point? If so, I could bring it up and casually mention remembering a WT talking about it, but I'd rather not broach the subject with him if there isn't anything on point.
Edit: I noticed I screwed up the title of the thread, but I can't seem to be able to edit it.