Thread: Meat Contamination

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?