When I butcher rabbits and poultry, I catch the blood they bleed out. I occasionally use it for making blood sausage or blood pasta. but most often I catch it in a bucket, dilute it with water to keep it fluid and use it when watering veggie crops.
We add the diluted blood to a fertigator that further dilutes the blood when the hose is running. Adding it to the crops in that manner dilutes the strong smell of blood which can attract unwanted nocturnal predators to the farm. You can also do a strong dilution by having a 75% water to 25% blood ratio in a 5 gallon bucket and adding it directly to your compost pile.
With blood having the highest natural source of nitrogen available, with an NPK of 12-0-0, it's good for plants that are grown for their leafy greens, like kale and collards.
It's another way of utilizing 100% of the animal that being butchered.
Hope you like it!
Follow me 