A Question about Beef

I bought a chuck roast the other day. I was cutting it up just now when I noticed something weird. There were little black areas in the meet. The best way to describe them is that they were patterned like watermelon seeds, but they were soft and squishy. There was another black area that was more like the pattern that fat takes in beef.

Then, I looked at one "seed" and it looked like a worm, about a centimeter long. It wasn't moving.

I googled the heck out of this, but I can't find anything that matches the description of the meat I bought. Is this normal for cheap cuts of beef? Is it just coagulated bits of blood?

All this kinda freaked me out. Can anyone explain this?

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