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Feedyard Board
Bloody aftertaste in meat
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<blockquote data-quote="dun" data-source="post: 888230" data-attributes="member: 34"><p>We used to have a custom killer that used a 22 short for everything up to bulls, for those he used a 22 longrifle. He sold it out and the new guy started with a 22 mag, went to a 30-06 then to a 300 win mag. Didn;t have any better success with the 300 then he did with the 22 mag. His gut/skin jobs looked like he used a chainsaw. He was out of business in less then a year.</p></blockquote><p></p>
[QUOTE="dun, post: 888230, member: 34"] We used to have a custom killer that used a 22 short for everything up to bulls, for those he used a 22 longrifle. He sold it out and the new guy started with a 22 mag, went to a 30-06 then to a 300 win mag. Didn;t have any better success with the 300 then he did with the 22 mag. His gut/skin jobs looked like he used a chainsaw. He was out of business in less then a year. [/QUOTE]
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Bloody aftertaste in meat
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