wabusk said:A fellow at work says that the 7mm causes virtually no shock in the meat he has shot vs the shock caused by the 300/338. Anyone else agree/disagree or is it possibly his shot placement rather than calibre?
Rembo said:bullet construction, impact velocity and shot placement determine this a whole lot more than what case the bullet was fired from.....it's not a cut and dried subject...
Rembo said:bullet construction, impact velocity and shot placement determine this a whole lot more than what case the bullet was fired from.....it's not a cut and dried subject...

gitrdun said:Absolutely true.
If you want to minimize damage, besides making all the right ballistic choices and best shot placement. Get to your downed animal, skin out the bullet entry and exit holes. Cut out the damaged and blood shot area to prevent it from spreading further, saving as much meat as possible.
MTM said:The 7mm and 300 should be lumped together in the extremely destructive devision and the 338 in a class by itself.
Bishopus said:




























