Ranger 413: I prefer a shoulder shot with a heavy for the bore bullet. If I'm using a 308 bore (308, 30-06, etc.,) I prefer a slower, heavier bullet as it plunks on through and you can literally eat righ tup to the hole.
Yes, shoulder shots on whitetail often leave a lot of bone fragments and jelled meat but I find that to be true when you use a fast moving bullet. That said, something like a 7mm Mag will do that, so will fast moving 'magnumized' 30 calibers with 150 grain bullets. Slower 180s plow on through and kill the animal quickly but don't seem to destroy a lot of the meat.
Most all chest shots I've taken usually leave the animal running off for a bit - no more than 50 yards and upon field dressing I always ask how they managed to do it without a functioning heart or lungs but, they do. The shoulder shots however take out the running gear and they drop right there.
For HillBill - a friend who was using some 180 grain Nosler Ballistic Tips that I loaded to factory velocities for his Rem 7400 in 06 experienced a lot of meat damage as those things tend to expand early on the bone structures and create a lot of damage in the process. However, 180 grain round nose Hornadays at factory velocities got him a through and through on the shoulder of a good size buck at about 100 yds without the same sort of meat damage.
I do all my own butchering and get pretty up close and familiar with how the different bullets work, which is why I prefer certain calibers, bullets and velocities. Sometimes it gets to the point of picking bone shards out of the tissues that are still quite edible and I still feel the most delicious Venison I have ever had came right off the hoof. Even if the meat is jelled by the impact, it is full of blood, easy to prepare and just as tasty as the rest.
My brother has all his animals butchered but then complains about hair and bone chips and other 'stuff' in the meat. Dog-gone if he didn't present me with some real tasty sausage once but I later convinced him to use a heavier bullet as I didn't like the idea of chompin' down on bullet jacket while eating sausage and eggs for breakfast.
In the old days, as some have said, the hunter and his family used everything from the animals they hunted and took. I think being able to hunt is one of our greatest gifts and I am always grateful to God for the harvest. I don't waste anything and try to be as efficient about harvesting my animals as I can. While the English might be known for their Beef and Kidney Pie, Ole Mikey here can make a pretty tasty huntin' camp version using Venison heart and kidney, with liver and onions for a side. Darn, now I'm hungry. This be Mikey.