Ah, yes, that blood. We get the same thing when we defrost our stuff. Like you, I just `pour' it off into the sink ... and get about cooking. That blood seems to show up no matter what.
Well, you're off to a good start. You will learn a lot just by doing ... and a lot is awkward, at first, though none of it should be extremely difficult. After a while it can get a bit tiring, when we get several of these critters in a row.
To sum it up - whatever `method' you use ... remember ... keep the meat 1) cool, 2) dry, and 3) CLEAN.