Bleeding Question

For bowhunting there’s no way I’d attempt a headshot on a deer. Unlike big-brained humans, a deer’s fist-sized brain only occupies a small part of its head, right at the top of the skull well above the eyes. Many deer drop a couple inches when they hear the release, to load their legs for a leap, and a heart-lung POA is forgiving of that possible drop, whereas a headshot definitely isn’t.
 
It must be magic that the blood stays in the capillaries and that the red stuff that comes out is water and protein.
 
If it's from outside the cells it's blood. Next time I cut myself I'll watch for water and protein to come out.
 
lmfao okay yes, lets compare you, a living organism, to a steak, a chunk of meat that came from a cow that was killed... 2 weeks ago? 4 weeks ago?

Although, if you want to get technical, plasma is like 90% water, and that makes up like 55% of blood, so yes, you will see water coming out if you cut yourself. Its just mixed with proteins and other stuff.
 
Well, it's some kind of magic that fluid from within cells (which is not blood) is coming out, but fluid from outside the cells (which is blood) is staying put.

But hey, it's 2024 and you guys are just experiencing water and protein differently.

You guys are free to believe that it's water and protein coloured red and not blood that is coming out.
 
MiG25 said:
Well, it's some kind of magic that fluid from within cells (which is not blood) is coming out, but fluid from outside the cells (which is blood) is staying put.

But hey, it's 2024 and you guys are just experiencing water and protein differently.

You guys are free to believe that it's water and protein coloured red and not blood that is coming out.
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The blood isn't staying put. Its (mostly) gone. Because professionals bleed animals before butchering them. Its kinda the whole point of this thread.

I'm used to seeing bull#### conspiracies on CGN, but "that stuff that isn't blood actually IS blood despite the fact it doesn't look or act like blood" was not on my bingo card...
 
Total_eclipse said:
How important is it to consciously shoot big game in the chest/lung or the boiler room so as to facilitate maximum bleeding, (versus a head shot etc) in order to render the animal as blood free as possible, and if it were possible to take such a shot, Is blood drained meat desirable?
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No need to bleed it out with a heart/lung shot, it won't work anyhow. The reason headshot animals are bled is because the heart has its own "brain" and will continue pumping for a while, you just have to sever the carotid arteries right after death.
 
Suther said:
The blood isn't staying put. Its (mostly) gone. Because professionals bleed animals before butchering them. Its kinda the whole point of this thread.

I'm used to seeing bull#### conspiracies on CGN, but "that stuff that isn't blood actually IS blood despite the fact it doesn't look or act like blood" was not on my bingo card...
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How about animals killed in non-controlled situations?
 
MiG25 said:
Meat keeps bleeding after you butcher it, that's why they put those maxi pads in the tray at the grocery store.
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That's not blood. It's myoglobin. A hunter definitely should get the blood out FAST, and field dress the animal to cool it down as quickly as possible.
 
Shoot it, gut it, hang it and skin it as soon as possible, I've never bled small or large animals and never had an issue, domestic or wild. Hanging them while you gut them is preferential for me because it helps drain the animal, but not always practical.
If you can't gut an animal in under 10 minutes you need some help on how to do it.
 
Total_eclipse said:
How important is it to consciously shoot big game in the chest/lung or the boiler room so as to facilitate maximum bleeding, (versus a head shot etc) in order to render the animal as blood free as possible, and if it were possible to take such a shot, Is blood drained meat desirable?
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It doesn't make a difference, just higher chances of making a lethal hit when shooting into the heart/lung area than going for a headshot. "Bleeding" a game animal doesn't work. If you want to ensure that it is thoroughly drained, you'll want to hang it for a week or two, if possible.
 
I can't taste any difference in an animal whether its neck or lung shot.
This year both of our Mule bucks (wife and I) were neck shot and not bleed (I haven't tried to bleed out any animal shot since the early 70's), both deer are some of the best tasting deer ever even though both were shot mid Nov.
Both mature bucks were gutted and quartered within 30 minutes of pulling the trigger, this to me has the most effect on good tasting game meat. :)
 
hawk-i said:
I can't taste any difference in an animal whether its neck or lung shot.
This year both of our Mule bucks (wife and I) were neck shot and not bleed (I haven't tried to bleed out any animal shot since the early 70's), both deer are some of the best tasting deer ever even though both were shot mid Nov.
Both mature bucks were gutted and quartered within 30 minutes of pulling the trigger, this to me has the most effect on good tasting game meat. :)
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Neck has a lot of major blood vessels, if you hit one or some of those it would be the same effect as cutting its throat to bleed it I would think?
 
valczer said:
Neck shot will waste a lot of meat, while lung shot has the smallest percentage of wasted/blood shot meat and for me that is another reason for lung shots.
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unless you are a) part of the large majority who dont eat the neck (not me) or b)destroy a front shoulder (me?)

I got the last one with a shoulder, my next is 100% going to be neck IF the situation and shot allows for it. I plan to be in a ground blind this year instead of walking through the bush following footprints.
 
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