True enough, but I've always been one to put it in the ribs. IMO the meat is better when you let him run his own blood out, like sticking a hog. Sooo not trying to get a shot placement thread started in the reloading section so for the sake of this load I will add a prerequisite that this load be suitable for chest shots at moderate range.
It's so much fun honing the tracking skills and it gives the meat that natural gamey taste. I like to ride them around in the back of the truck for 3 or 4 hours in the hot sun before processing. It makes the meat tender.