I've drunk blood quite often, as I get my raw organs/wild hares in vacuum-packed plastic, so there's always lots of blood in them. Trouble is, I only like the taste of blood from wild animals such as the wild hares - blood from grassfed beef etc. just isn't the same.

I find raw blood gives me a real lift energy-wise, perhaps because of the iron in it, among other trace elements?

The point is that there are natural salts in blood(and in other raw food) so that one doesn't need extra artificial salt from nonorganic sources, and ingesting too much salt, especially from nonorganic sources, is not a good idea - the amounts of natural salts in blood and other raw foods are small enough so as not to be an issue.

Salt in raw food is from an organic source, salt from rocks or the sea was never eaten in Palaeolithic times(at least not until very near the Neolithic) and is from an inorganic source. Mineral-water is different:- first of all, it can contain dissolved organic substances if taken from untouched rivers, not processed etc., but the inorganic minerals in mineral-water are also fine as drinking water without any organic minerals in it would involve drinking distilled water which is very harmful to one's health, long-term.

Meat-juices are blood, by definition, if they're reddish. Blood lies in the meat.

If you're talking store bought meat (as opposed to a fresh kill) then over 99% of the blood is drained out before it gets to you.  My understanding is that what's left is intersitial fluid and cytosol colored mainly by myoglobin.