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Overkill is when you start busting up the stomach even on a decent shot, and makes field dressing and meat prep a complete mess. I prefer shots in front of the diaphragm to leave the mess to that area only, lol. But, if you like being elbow deep in half digested plant material, YMMV.
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Overkill is a silly word used mostly by "Stop liking what I don't like" types. Handload to your desired level of performance with the correct bullet for each situation and fill freezers/punch paper/ring steel.
7mm Rem. Mag. is another cartridge to consider.
Overkill is when you start busting up the stomach even on a decent shot, and makes field dressing and meat prep a complete mess. I prefer shots in front of the diaphragm to leave the mess to that area only, lol. But, if you like being elbow deep in half digested plant material, YMMV.
You may have missed the part in red above. I like Barnes bullets and have had great performance with them because I like to keep most of the speed yet not destroy meat like you describe. This why I only used ballistic tips once. What a mess! If old school, or light jacketed bullets are used just slow 'em down a bit to whatever speed they perform best.
There are more ways to get the desired outcome than just smaller case capacity, though that certainly works too. I've taken to using lighter rifles lately, so the smaller cartridges get the nod there to keep recoil down.