.25-06 Remington
There's useful information at the above link.
Enjoy a read through and go get a .25-06
I have the same rifle. (Sako 75) Just couldn't get 100gr to shoot, ever.
Thanks guys for all the input you chaps are so much more knowledgable than I am on this subject
i appreciate all of the inputs put forward, think I'm gonna look to get this calibre in the future. It will be factory loads though as I have neither the time nor the knowledge to home load
regards steve
Thanks guys for all the input you chaps are so much more knowledgable than I am on this subject
i appreciate all of the inputs put forward, think I'm gonna look to get this calibre in the future. It will be factory loads though as I have neither the time nor the knowledge to home load
regards steve
For a start you don't NEED a huge choice of bullets for ANY chambering for deer in the UK.
You just need one that is deer legal, expands well without causing too much damage and is reasonably accurate in your rifle.
The 25-06 is an outstanding chambering and if folk read ballistic charts they would see that is punches well above it's weight because what it lacks in bullet weight (if you need heavier than 120grns for killing g any deer in the UK) it makes up for in speed and they creates a lot of ME as a result.
I have one and also a 6.5x47 Lapua and a .308. Both the 6.5 and 30 cal are custom built rifles, the 25-06 is a Sako 75. I seriously question why I bothered to get the other two built as the 25cal is a fraction of the price and does the same job!
Factory Federal 117 grain soft points produce very little meat damage. Hand loaded SST's ruin meat even when loaded at the slower end. I have found that Nosler partitions are very good on meat damage and result in very few runners. In conclusion, meat damage has nothing to do with the calibre and everything to do with the bullet!