Ummm… alternately, the problem is that the butcher block you observed red with blood from beef means that it must have been in that condition for some time before he attended to your chicken. It doesn't take long before either chicken or beef at room temperatures begin to develop some serious bacteria.
Others have suggested both are raw so what's the problem? The problem is that a medium cooked steak only reaches about 145 degrees (F) to be considered "done", but both beef and chicken must be at least 165 degrees (F) internally to kill any bacteria. If either one is less you can contract an uncomfortable (or worse) intestinal infection.
I would have told the butcher where he could put the chicken and he would have found it very uncomfortable!