.270 win

[ras308]

Have any of you had any on game (deer, hogs) experience with either the Hornady Interbond and/or Nosler AccuBond???  I'm wondering if they will expand at 270 velocities.  I would like to use 140 grain.  My wife is tearing up too much meat with the Nosler Ballistic Tips!!!  Thanks.

[Questor]

They're designed for that cartridge, so they ought to work.  Another option is the Speer hot core bullets. They're perfectly good and don't cost as much. If I were going after bigger than normal 270 game like Elk, I'd use Barnes X bullets because they'll penetrate deeper.

[ras308]

I like the polymer tip, they don't deform and the BC is better.  I just wanted to see if they were soft enough to expand on deer.  The Nosler Ballstic tips work great, but if you happen to hit one dead in the shoulder, you pretty much have to throw both of them away!!!  Thanks.

[Graybeard]

Perhaps you should teach her how to slip a bullet into the ribs and then on into the lungs. No eatable meat loss at all unless you're a rib eater. Not many bother with them but even then you don't lose that much.

[Jim M]

I use the standard Hornady interlock 140 grain psp and it really performs well on deer.  It doesn't have the plastic tip but I've never heard a dead deer complain about it.

[myronman3]

those ballistic tips do a number, dont they!  i am willing to sacrafice some meat in return for the instant kill.  i have seen other deer shot with bullets other than b.t.'s and they were a mess as well.  i dont know if you will be able to find a bullet for the 270 that doesnt waste meat.  i bought another gun for meat hunting; decided to go with the "big and slow" way of killing so i wouldnt waste as much meat.   a 44 mag 1894 (and a few pistols, too) and i havent had the chance to try it on a venison yet.  but from what others have told me, i wont have the bloodshot meat like the 270.   if you do find a bullet that doesnt vaporize them yet still kills well i would be curious to your results.   keep us posted on your plight... and good luck.

[Graybeard]

Can some of you who keep talking about "wasted meat" please define for me what you mean by "wasted meat" and where you're shooting the game to get it.

Now granted most of my game is taken from a stand these days. So I can and do wait for a good shot presentation. I don't shoot them in the butt and I don't shoot them in the gut. Most (not all) of my shots will be at broadside or quatering away game. I slip the bullet into the rib cage such that it destroys the lungs and often the heart.

Doing this I see absolutely NO wasted meat. I know no one who eats the lungs or the heart altho I hear some folks do. YUCK! I know darn few who try to save the ribs either but a few, VERY FEW who do cut away a bit of rib meat for burger. So except for the internal organs and a bit of ribs around the bullet holes no meat is damaged. How is that wasted meat?

Now on the other hand I've heard of folks who shoot them in the neck and claim no wasted meat. There is a BUNCH of good eating meat in the neck of any ungulate. So how is that NOT wasted meat?

I honestly don't understand. Please enlighten me.

[myronman3]

i agree that there isnt alot of meat on the front quarters of a deer.  but there still is enough to use for either burger or stew meat.  whether or not it is worth a person's time to go after this meat while butching is personal preferance.   i like to use as much off an animal i take as possible.  and deer that we have shot through the chest cavity (broadside) the ribs and front shoulders are so bloodshot that i let the coyotes have them as i dont like the idea of eating bloodclots.  

[Siskiyou]

It will be interesting seeing how those who use the bonded 130 and 140 grain .270 bullets feel about them after the season is over.  I have had great results with the Non-Bonded Hornaday 140 grain bullet.  But the deer must being giving me a chance in my old age, or I just see the ones that are up close.  The interlock 140 seems more explosive then the 130 grain version.

Since I have been carrying the .277-140 the deer have been hanging close.  When carrying the .277-150 I have had some shots out beyond 250 yards.  What is hard to judge is results when both produce deer meat.  When you use a rifle in the .270 Win. class you are going to destroy a fair amount of tissue.  But it gets the job done.  If I was stuck with one bullet weight, my choice would be the 150.  I would be carrying my 30-30 if I wanted less damage potential.

Over the years I have heard hunters knock one bullet or the other.  They will tell about bullets not doing their job.  Bullets passing through deer without opening, and other excuses.  What is interesting is that they never recover a deer.  But they are sure the bullet failed.  My question is how do they know the bullet failed.  Practice, practice, and more practice.

[myronman3]

What is hard to judge is results when both produce deer meat.  When you use a rifle in the .270 Win. class you are going to destroy a fair amount of tissue.  But it gets the job done.  If I was stuck with one bullet weight, my choice would be the 150.

    i couldnt agree more.

[canadamoose1]

raz: Used the accubond in my .270 last year for the first time. They shoot consistently well in my rifle. 3 shots touching at 100 yards  every time I go to the range.
Got two mulie bucks, didn't recover the bullets, both were within 50-60 yards and were head shots.
Also got two moose, first bull was a head shot at about 75 yards and didn't recover that bullet either. Got a second bull(on my partners tag) about 100 yards running and hit him in front shoulders. recovered that bullet on the far side. Weighted 94 gr. Moose dropped like a rock. Can't recommend the enough (if your rifle likes them) I use 58 gr of RL 22 and a federal 210M primer with Norma brass.

[Questor]

Graybeard:

I will clarify the issue of wasted meat.  The Scots eat the lungs. They cut them up into little bits and call them "lights". They are used in stomach-turning cuisine like haggis (you know, the popular dish of lights and oatmeal stuffed into a sheep stomach and roasted until blackend by the hearth.)

We canna be a'wastin noo lights with a fast expanding bullet!

I hope this helps.

[Graybeard]

Graybeard:

I will clarify the issue of wasted meat. The Scots eat the lungs. They cut them up into little bits and call them "lights". They are used in stomach-turning cuisine like haggis (you know, the popular dish of lights and oatmeal stuffed into a sheep stomach and roasted until blackend by the hearth.)

We canna be a'wastin noo lights with a fast expanding bullet!

I hope this helps.

Aaargh, pardon me while I go throw up................ OK I'm back but may have to go again. Yeck. I definitely didn't inherit that from my Scottish Ancestry. Don't eat none of that loose stuff inside a critter. NONE of it.

On the subject of blood shot hams from a shot to the chest. I've never yet experienced this. I've used '06, .270 Win., 7-08, .243, 7-30, 7 TCU, .44 Mag, .454 Casull, 12 ga. slugs, .35 Rem. and perhaps others I'm not thinking of at the moment to shoot deer in the chest. So far only ribs and inside stuff I toss on the ground have been damaged. Now I've shot some in the shoulder area and for sure that does a LOT of bloodshot damage.

[Rmouleart]

I agree with greybeard 100%, there is no waisted meat if the shot placement is right, that means placing the bullet behind the shoulder,I call it the boiler room, in tern there is a clean pass through the lungs/heart, maybe a few ribs gone, remember when you get lungs the game can only run as far as he can hold his breath, and thats not far. Aim small hit small. RAMbo.

[Duffy]

Greybeard, glad to see someone else uses the neck meat. Have seen many just toss it aside because it was "a pain to bone out".  Those guys are the ones that usually don't get the poundage that the rest of us get either. Now that's a wase of meat in my book.

[SeaBass]

Waste a neck roast!!!  Say it ain't so! :eek:

[mparks]

Glad to hear someone bring up the lung area shots.  I've found that a shot through the lungs with a cedar arrow and broadhead, .270(130 and 150), .490 or .530 roundball, .338 200gr, and various 12ga slugs will all do the job and waste only rib meat which I don't care for anyway.  

I figure just about any bullet is going to go straight through the lungs and exit the other side on a perfect shot.  Thats why I pick bullets for the imperfefect shots where bone and muscle is involved either because of shot angle or poor shooting.  

I'm afraid of a light bullet designed for maximum expansion doing just that on a shoulder shot and not reaching the vitals.  Thats why I spent a little more on Speer Grand Slams this year.  Probably unnecessary but I usually only get 1 shot with the rifle each year if I'm lucky.

[ras308]

Thanks for all the feedback, I thought no one wanted to respond to my posts???  I would like to expand on the wasted meat, by this I mean too bloodshot, full of busted bone, completely gone, etc.  I have no problem killing them with a pass-through shot behind the shoulder with my pistol, bow or rifle, but for someone just beginning, sometimes it doesn't happen exactly as it's planned.  And, I take all the meat from the ears to the tail.  I just wanted to make sure the accubond would expand with a shot placed perfectly behind the shoulder.  The main reason I want to stay with a polymer tipped bullet is the tips do not deform when they are hauled around and they have a great ballistic coefficient.  Also, I would expect they would have the same or very near the same point of impact so she could practice with them, then shoot something that's a little less explosive.  Thanks.

[victorcharlie]

.  And, I take all the meat from the ears to the tail.  .

I admire you for taking all the meat.......I certainly don't take it all, as I don't like it all, just as a cow has cuts I don't like.  

Seems to me the magazine writers have expressed that if you don't eat every last bit except the toe nails your wasteful.  Well, I guess that's what I am.........I don't eat organs, and other parts that to me, just aren't fit to eat.......

[Siskiyou]

I am a believer in saving usable meat, but I will do a fair amount of cutting and trimming.  Especially in the days of backpack hunting.  I see no need to carry out meat that is not usable.

Liver and onions, along with heart were common table fair in my folks house.  Then mom who was a "Good Ole Gal, from Alabama who knew good food included brains and eggs, kidneys, served along side tongue.  Frankly I am surprised she did not pickle the feet.  I believe those who lived through the depression appreciated these items on the table.  Many folks saved these items when I was a kid in Northern Cal.  (I suspect our carpet bagger senator Boxer, from New York would not understand this.)

My mother-in-law still takes a lot of items.  It use to get to my kids when I would have deer tongues soaking in a pot of clean water, and vinegar.

[ras308]

Well, I don't eat the guts, but I don't waste any edible meat.  Back to the Accubonds, from other posts I've been reading, looks like Nosler has a real winner on their hands!!!  I'm anxious to let my wife and girls give them a try, have to get some ordered.  Thanks again for all the replys.

[victorcharlie]

 (I suspect our carpet bagger senator Boxer, from New York would not understand this.)

That's quite funny         ........After Hillary was elected in New York, I wonder if those yankee's have figured out what a carpet bagger is yet?


         

[rugerman]

My favorite is a Sierra 150gr gameking and I usually try to shoot them in the head or very close to it so I don't mess up the neck or the heart & liver. If that shot isn't possible I try to hit right behind the shoulder or high in the shoulder to take out the lungs. I usually shoot from tree stands with good rests so the head/neck shots are not a hard thing to do espically if the deer are feeding with their head down. rugerman