i have a 44 rem mag which is a beast. i also have a 300 rem ultra mag which is almost too much. i shot a spike in the shoulders and it just blood shot the meet. what do you think

If you take out one or both shoulders, you are going to mess up some meat. Regardless of what caliber you use! That is why I always go for a broadside, double lung shot. Zero meat loss!

Aim a bit further back in body and you'll zing right on through with minimal meat damage, taking out the lungs. Like Jag said, you hit the wheels and your going to ruin meat with any caliber.

Go for the boiler room and eat up to the hole.

Ditto what the others said. I shoot a .300 Wby primarily when deer hunting and I don't suffer any excess meat loss because I always (if possible) shoot them behind the shoulders, not through the shoulders.

[Deleted by Admins]

I saw a small pronghorn that was shot with the 300 Ultra Mag. There was about two Mac Donalds hambergers worth of meat left on that critter. One would expect that from a dinasour gun. Get a 250 savage or a 260.

James I wonder bout that sometimes...lol. I shot one through the shoulders with a .243 and it was NOT a pretty sight...lol. For me it doesnt seem to matter...whatever I'm shooting...if I hat a shoulder...the meat is trash. I always try for neck shots if they are close an rib if its over 100 yards. Works pretty well if you practice a lot.

If I go for a shoulder shot I hold high on the shoulder blade. Put it between the shoulded blade and the backbone.

For snickers and grins, I shot a tiny doe with my 300RUM about two years ago just to get blood on her before I took her to Newfoundland. Only blood shot meat was near the neck. Other than that nothin wrong with the hinds, nothin even wrong with the shoulder. I have a hard time seeing this bloodshot meat thing. Where are you guys shooting your deer?