With respect to meat loss, I know a shoulder shot generates a lot of blood, but if you take some time, you can still salvage a lot of the meat. Usually, I can get about 1/2 the dressed weight in de-boned meat and maybe lose 5 pounds on the bloody shot. If the meat seems a little bloody, I will mark it special on the package and not mix with other meat. But even this somewhat questionable meat has always been fine in stew. The blood will be on the outer layer, and if you remove that layer, what lies under is fine. I know butchers do not have time like this to separate meat out, but if I am doing the job myself I take the time. I will stick with the lung shot for both gun and bow - best of both worlds as it wastes little meat and is lethal.