Thread: Meat Contamination

Originally Posted by ocium

Hi all,

Looking for some advice on meat contamination please.

Firstly, with regards to Soft Point (lead tip) ammo, how serious an issue is meat contamination? I'm new to shooting, so I'm not really confident enough to go FMJ/Ballistic yet (shot placement accuracy).
Do you cut a certain amount of meat around the embedded projectile as fast as possible?
I'm no duck hunter, but surely there's a pile of lead from your bird shot in a downed duck?

Secondly, I've just come across a new term 'bloodshot', whereby hunters cut around (and discard) meat around a bullet wound that has become contaminated with coagulated blood. What's the deal there? Is it like a Kahawai that hasn't been bled fast enough and tastes bad? Is it poisonous?

Here's a very simple truth, take it for what you will:

If you've zapped a deer in the chest and dropped it, the majority of the meat is in the back legs and back steaks, well away from the site of the bullet strike. So from this point of view, no problem.