It’s highly unlikely that there will be any blood on meat processed in a commercial abattoir. The translucent red juice that accumulates is myoglobin from the muscle, not blood.
Washing it will also not make it fresher. Autolysis (part of the decomposition process) begins the moment the animal dies and speeds up over time. The process can be slowed by refrigeration, but not halted and certainly never reversed.
Washing may be thought to disperse smells, but it’s really only masking or watering them down.
