I've taken neck shots on game animals, but when doing so, have always immediately
cut the throat to enhance 'bleeding out'. On heart and lung shots I don't bother because
there's always extensive bleeding. For those that have taken head or neck shots resulting
in very little bleeding, do you cut the throat right away, or just gut the animal? I ask because
I wonder how much blood actually leaves the meat once the heart stops pumping, especially
if there are no open veins and arteries. My experience with cutting the throat on neck shots
has been the release of high quantities of blood. I've also found that meat not bled out is
quite strong and gamey tasting. Thoughts and experiences?