The blood of mammals and fowl is utterly forbidden for consumption by the Torah. Within 72 hours of slaughtering, all extractable blood is drained from the meat by a special soaking and salting process. (Today, most kosher meat is sold with the blood already removed.)
The liver, which has an especially high blood content, requires a special broiling process before it can be eaten.
Eggs are carefully examined before use to ensure that they are free of blood spots.