It was the only shot I had Hardball.
but you should remember to be flexible. The perfect shot is not always presented. You should take the best, most responsible shot possible
that's a good site for all to review!Below is an interesting "slide-show" that peels a deer to show organs and vessels in relation to bone and silhouette. In a rut-swollen deer's neck, 50% of the side area is a poor target environment (the target being major blood vessel, organ or spine . . . and the spine is not fatal, just paralizing. )
If I lived in an area of high CWD I'd be leery about a bone-in neck roast.
Unless you or your processor is pre-boning the carcass (as opposed to slicing through with a bonesaw/bandsaw) you're getting plenty of spinal material contact in the processing.
First thing we used to do around here is to split the animal lengthwize. Now I see everyone is slicing the meat off an intact spine. Times change.
Just wondering why you would harvest something you are not going to eat?
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