I only shoot shoulders, when possible. Puts them down - usually "right now". In my .44 mag I use heavy for caliber hard cast, flat-nose bullets. Don't expand, don't need to, don't tear up as much meat. 300 gr Barnes Busters in .44 are good, also, as well as TTSX in other calibers. Shot a big sow through the shoulders at 120 yards with a 130 TTSX out of a .300 Win Mag once, and it put her lights out immediately, with minimal meat destruction.
If you aren't worried about meat, shoulder or neck is the place to shoot with just about any caliber. Even when shooting for meat, consider whether a bit of blood shot meat is worse than having to chase a wounded, animal - which will probably taste worse.
We do eat shoulders as pulled pork, roasts, or in sausage, but mainly prefer back straps and hams - ribs are good, also.
Mike
