Heres a pic with normal steak on the left and a bloodshot piece on the right.

My question is does anyone here just use the pieces like the one on the right?

I am thinking I could just cook it up and the bloodshot would just cook off.

What if I freeze it first would it be alright then?

That little bit won't hurt a thing. Only time I worry about bloodshot is if the meat is mushy and bloody. Only thing I do with meat with a touch of blood like that is try to use it first. Blood is the first thing that will begin to breakdown in the freezer.

I agree, that is good meat IMHO. If any little bit looks bruised, I might trim it.

Pretty good advice from those that have reponded.