BeardHunter,
My wife and I have not found that to be any sort of rule, in fact many of the very best-eating and tender animals we've taken over the years have been killed with traditional lung shots--sometimes with arrows.
Stared writing about the shear test when still in college, when I was a biology major and we still had to find stuff in the library, instead of Googling. Among other places, the U. of Wyoming continues to do considerable research in meat science, including both domestic and game meat. Ran across one of their shear tests comparing the tenderness of domestic lamb and pronghorns way back when--and it turned out pronghorns tested tenderer, which was eventually determined to be due to a relative lack of "organized collagen" even in the meat of mature bucks. Which is why pronghorn meat doesn't require much aging at all.
