RE: How much meat damage?
It's all about the choice of lead and the shot placement. My .270 with 130 grain nosler ballistic tips has a huge exit wound avarage at about 3 to 4 inches opposed to my .30-06 with 180 grain Core Lockt Boat Tails at about 2.5. Also it depends on what you hit on the entrance. If you hit a good strong rib the exit will be bigger oopsed to maybe going between ribs on the entrance.
I had a little ole 100 grain from a .243 that hit a rib going in and the insides of the deer looked like a bloody massacre. The .243 destroyed everything tenderloins, back strap lungs heart, stomach, liver. Everything was a mess.
I think all bullets even if they are the same will perform different on every animal. There is no way to control the bullet fragments, only in a perfect utopia but this world is a far cry from it.
I use to have shot placements where the cross hair would be right behing the muscle on a front shoulder. I always ended up with a bruised shoulder on the opposite side. I decided to move my shots three inches behind the shoulder and now I have more meat to show for it. The only draw back is that I went from hitting the heart to now double lung. Mabe just a fluke that I'm know only getting lung shots and no heart as previous to lungs and heart. A lot of variables may have changed the outcome of my shots this year. I changed to the custom loaded Nosler Ballisics at three high instead of 0 at 100 yards. Which has caused higher placement shots on the deer at close ranges. Also most of my shots have been free arm opposed to having a rest. So a lot comes into play as to what the outcome of the shot will be.
I say if your gun is shooting paricularly well with a certain lead and load use it and change your shot placement to keep clear of the front shoulders.