Heavy Bloodshot

[OutHouse]

Do you have more pictures of the carcass so we can see the extent?

[Ridgeratt]

   I'm getting out my lab coat and my black sharpie and writing across the back "forensics."
Or maybe like I suggest to my wife "DOTI"  Don't over think it.

[slavenoid]

Was the bloodshot side the side the deer fell on when it died?  Maybe head downhill?  There is only a bit of really light connective tissue in there and easy for blood to move around and then congeal.  I've had it happen several times although not that bad.

Apparently I used the wrong terminology. It was the black jelly that spread through the ribs, brisket, shoulders, inner neck and the backstraps. The ribs were pretty much a lost cause I couldn't manage to clean that up real well. Identical on both sides.

[slavenoid]

Do you have more pictures of the carcass so we can see the extent?

I don't. Pretty much everything imaginable was covered in it except the hams.

[7mmfan]

The first deer that I shot with a monolithic was out of my 7mm Mag travelling about 3050 fps. It entered behind the shoulder and exited low through the opposite shoulder. The amount of bloodshot was tremendous. The obvious shock and trauma was unreal, nothing like I'd ever seen. The ribs were a waste and there was bloodshot all the way up the neck to the base of the skull. I was of the mindset to change bullets after that but gave it a couple more tries. The buck I killed this year was JUST behind the shoulder, just touched the shoulder blade on the exit. There was virtually no bloodshot, could almost eat right to the hole. I was certain I was losing both shoulders, but in reality lost almost no meat. I don't know, just an observation.   

[Stein]

Was the bloodshot side the side the deer fell on when it died?  Maybe head downhill?  There is only a bit of really light connective tissue in there and easy for blood to move around and then congeal.  I've had it happen several times although not that bad.

Apparently I used the wrong terminology. It was the black jelly that spread through the ribs, brisket, shoulders, inner neck and the backstraps. The ribs were pretty much a lost cause I couldn't manage to clean that up real well. Identical on both sides.

That's strange.  I have shot several antelope does with a TSX from a 30-06 at 40 yards and there was minimal loss.

The most bloodshot I ever experienced was with a .243 frontal shot, won't take that one again for sure.

I think all a guy can do is chose a bullet that retains weight and make the best shot they can.  Once you get up to the dead animal, everything that is going to happen has already happened or well along the way.

[Fletch]

I’m telling you, those damn .270s. 

I looked up my Dads loads, he used 130 grain and 150 grain nozler  partitions.  Mostly the 130s for deer I believe.  He killed two moose with the 150s.

This is what my Dad said too.  @#$ Damn .270 meat eaters... We all happen to shoot them too LOL

[fishngamereaper]

I don't think it was the round or placement. Hydrostatic shock is possible but most often occurs when a primary bone is hit.
Like has been said. Time till it was gutted is important. Gut asap when you can.
Also I've seen deer acting pretty normal that have been rolled by a car. They present that type of deep tissue damage upon skinning. Within a half mile of a road?
And lastly I've seen bucks that have had their butt's kicked fighting other bucks sustain that type of tissue damage. It's pretty much deep bruising.
Lots of possibilities beyond round choice and placement.

[Come Get Some]

There is no substitue gor heavy bullets. I shoot 180 accubonds  oit of an 06 ackley improved  and 195 out of 28 nosler, 210 from 300 weatherby. 300 out of amything .338. I alnot never have much if any damage. Muzzle velocity is measured at the muzzle. All heavier bullets retain kinetic  energy down range better and usually pass the lighter bullets in speed and trajectory down range unless you go from a very  light bullet to a lot heavier bullet. Bigger heavier bullets stay together better and typically cause less damage as well as anchoring the animal. Some will argue that all you need is a light gun witha light fast bullet amd sure you can kill an elk with a .22 if you hit it just right. You can never be assured the animal wont do something upon the shot that may change you perfect point of impact so why not use a heavier more stable bullet. You have auto insurance incase something unexpected may happen. Why not take the same precautions when trying  to make a good clean kill with as little damage as possible.

[Caseknife]

As others have said, that is pretty normal, I call it "grape jelly".  Try to open up between the scapula and rib cage of the front quarters when I hang the quarters to let the blood drain out.  If the shot was through the rib cage, the thoracic cavity will be full of blood and the longer that it stays in there, the more chance that it will leak out the holes on either side and get trapped between the blade and ribs and seep between the muscle groups.  When cutting meat, I always have a bucket of warm water and a rag, wipe the meat down, and remove all the hair that my aging eyes can see, this I now wear 1.5 safety glasses, clean the quarters thoroughly on both sides and then proceed to boning.  The majority of sour meat smell when processing is due to coagulated blood trapped between muscle groups or due to true bloodshot.