Tri-Tip with weird polka dots on it.

Hello meat enthusiasts, I’ve ate a bunch of tri tip in the past and never seen this before. I’ve heard of blood clots being in the tri tip and stuff but never seen this.

I cooked it at 425 for 25 minutes for a 120 internal temp, seared before.

I started cutting and immediately was thrown off, any idea of what may have caused this?

I already ate it so if I’m cooked oh well