Ammunition choice is critical to Mike Robinson. He’s a deer manager, and wants to achieve reliable, quick, humane, one-shot kills on the deer he shoots. But he’s also a chef and restauranteur, so it’s important to minimise any wastage of meat or carcass contamination. That’s why he uses just two Hornady rounds in both his 6.5 Creedmoor rifles.
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30 мар 2021
