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Old August 30, 2006, 09:56 AM   #31
Art Eatman
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Join Date: November 13, 1998
Location: Terlingua, TX; Thomasville, GA
Posts: 24,798
Internal shock? The only meat inside the ribcage are the inner tenderloins, lying along the rearward part of the spine.

Those loins, the backstraps and the hams are the most desirable parts. Next are the shoulders--but those have a comparatively small amount of meat and it's a bit tougher. Last is the neck, and that's pretty tough stuff. Good for deerburger and chili meat, mostly.

A shot that ruins meat, IMO, is a bad hit. (I'll omit the issues of shooting a running buck.) Why would you shoot a buck in the butt? Or the spine?

Larger and heavier bullets are far less likely to expand greatly or to blow up. Me, I just don't particularly care for the recoil. (shrug)

Whether .308 or .30-'06, you drive a halfway-decent 150-grain bullet at around 2,800 ft/sec muzzle velocity and you can cleanly kill any deer in North America--and out to 400 yards or so if you're a competent shooter.

Art
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