I am not quite sure what you are getting at? Bloodshot meat certainly does occur. I never said it didn't. I first went Deer hunting in Alabama in 1968 and have been Deer Hunting every year since. Some of those years were with shotguns using 00 to #4 buckshot. Now if you want to see blood shot meat try deer hunting with buckshot. While your aim may be picture perfect the buckshot flying through the air has a mind of it's own and will impale the deer wherever it wants, and that includes a lot of prime meat. At the time an old retired Marine Corps Gunnery Sergeant and I became friends and hunting buddies. He is the one that showed me how to, shall we say milk the blood out of bloodshot meat, As long a you start with the process before the blood starts to coagulate you can get a lot of the blood out. No it won't be prime steak or a roast but if ground into burger you will never notice the difference. Trust me buckshot produced a lot of deer burger back in those days.
As for the difference between a high speed bullet or a slow speed bullet or BB it's hard to say. I have shot my fair share of deer over the years that while the shots were deadly did cause bruising of some meat. As long as you don't shoot the deer, field dress it, load it into your truck or whatever you are driving and go directly home and start butchering the deer while the blood is fresh you can save a lot of the bbloodshot meat. If however you take go to the bar to celebrate with your buddies the blood will coagulate and then the only thing you can do is to cut as much of it out as you can and add it to the rest of the waste that accumulates when dressing a deer. If you take it in to a butcher to have it processed, they see the blood shot meat they simply
View attachment 439403cut it out and throw it away no questions asked. If you question them they will simply say the meat was bloodshot. There are some unscrupulous meat processors out there that will use that excuse to; shall we say, procure, some venison for themselves. That happened to me a couple of years ago. I generally use Nosler Partitions for deer hunting. They for the most part will dissipate their energy in the deer and lodge in the ribs or hide on the other side without leaving an exit wound. I was using my 270 and hand loads, 130 gr Nosler Partitions loaded to around 2900 feet per second. The deer was only around 70 yards away, the bullet didn't slow down much. The bullet did go completely through and leave an exit wound the size of my fist on the other side. Please note that the entrance wound was on the deer's right side, exit wound on the left, right through the ribs. I have attached a picture of he deer. It was shot pretty close to the shop so it was loaded into the bucket of a Bobcat and taken right back to the shop and hung for the picture. The deer, on the hoof as shown here went a few pounds short of 200. After the picture we field dressed it and it then weighed in at 138 pounds. It was a big deer. I took it in to be processed after removing the rack (which is hanging in the shop along with many others) When I came to pick it up there was not enough meat for a deer that size. I asked the processor about it. His comment was that the entire left hind quarter was blood shot. I asked if I could see it and his response was that it had already been carted away. When I asked how a deer with an entrance hole on one side, exit hole on the other through the chest cavity could have an entire hind quarter blood shot? His response was, "You never know what a bullet will do once it enters the deer." I never went back to that processor and let everyone I knew about the incident. I simply believe he saw a big deer, an older blonde chick and figured that I would not know the difference in how much meat was returned. There was no way to prove otherwise so I let it go. He is still processing deer and most likely stealing venison.