mono vs lead for Cape Buffalo?

[375Ruger416]

You are getting things a little backwards here.. I said I would not use my .375H&H as long as I own a scoped .470 double rifle.. Sure, the .375H&H kill buffalo..but when you bump into big bulls in dense bush, 15 - 20 meters distance, you have 2 seconds to shoot if he come. Then the .470 is very reassuring..

I get 2170fps out of my .470 Krieghoff with Hornady DGX Bonded ammo..that is close to 5200 footpounds..

If you shoot buffalo at distance, ie out of a heard..sure then .375 is fine.

And FYI I have shot 2 elephants with my .375..but that does not make .375 a true elephant rifle. That is .416/.458 and up..

‘It is a lot about right bullet placement.. But that said..after hunting buffalo with my .470 double and watch its devastating effect on buff, I would not personally contemplate using a .375H&H. Period. Its not that the .375H&H do the job..but the extra safety margin is there big time..

Besides, at 62, I am getting too old to run..worn knees etc..’

I’m afraid I misunderstood. I took your ‘would not personally contemplate using a 375 H&H. period.’ literally. I did not read between the lines ‘because I have a scoped double and prefer it’. For a mixed bag hunt including PG and DG, there may be little better than a 375 or 416 for the one rifle hunter. I suspect you would agree with that, as I agree with you that a hunter should use the largest cartridge they can shoot well and are familiar with, within reason.

 

[Carnivore hunter]

If you plan to eat what you hunt does the lead vs mono-metal come into play regarding lead in meat?

It's not just the thrill of the hunt that I'm interested in, it's also being able to eat what I hunt. I'd like experience the different meats of African game and how Africans prepare them in their local cuisine.

 

[375Ruger416]

If you plan to eat what you hunt does the lead vs mono-metal come into play regarding lead in meat?

It's not just the thrill of the hunt that I'm interested in, it's also being able to eat what I hunt. I'd like experience the different meats of African game and how Africans prepare them in their local cuisine.

No, it’s safe to eat either way. You do tend to get slightly less bloodshot meat with a monometal, but this is more of an issue with high velocity and rapidly expanding bullets. With controlled expansion bullets at modest velocity this is much less of an issue with DG cartridges IMO.

Nothing gets wasted in Africa…

 

[Carnivore hunter]

So far, it seems that lead expanding bullets are less likely to over penetrate a buffalo than mono-metals and solids...

I will be shooting a rifle chambered in 375 RUM.

If we can narrow it down to the mono-metals that offer the best expansion but will not likely over penetrate, which ones would it be? Is it safe to say the CEB Raptors and Barnes TSX are too risky and will over penetrate? I'd like to avoid wounding a second buffalo and avoid a pass-through.

I know the mono-metals like speed and need higher velocity to open up but, I'm a little concerned about any TSX because the owner of Buffalobore used the TSX 270gr on the largest Alaskan brown bears and it had complete pass-throughs, he never recovered a bullet.

How about Hammer, Lehigh Defense, DRT, Titan?

 

[TOBY458]

So far, it seems that lead expanding bullets are less likely to over penetrate a buffalo than mono-metals and solids...

I will be shooting a rifle chambered in 375 RUM.

If we can narrow it down to the mono-metals that offer the best expansion but will not likely over penetrate, which ones would it be? Is it safe to say the CEB Raptors and Barnes TSX are too risky and will over penetrate? I'd like to avoid wounding a second buffalo and avoid a pass-through.

I know the mono-metals like speed and need higher velocity to open up but, I'm a little concerned about any TSX because the owner of Buffalobore used the TSX 270gr on the largest Alaskan brown bears and it had complete pass-throughs, he never recovered a bullet.

How about Hammer, Lehigh Defense, DRT, Titan?

If I were using a fast 375 such as your Ultra Mag, I’d definitely stick with TSX. Preferably a 350gr to get the velocity down a bit. That’s about the only caliber that’s suited for the 350gr TSX. You could also include the 378 Weatherby in that equation.

 

[Allen Kitts]

I will be heading to SA in May to hunt buffalo with my 416 Rigby. Right now I am shooting 400 grain Barnes TSX and Hammer Sledge Hammers. Both are shooting great groups at 100 yards and I am getting right at 2500 fps. My friends both used a 416 a couple of years back with the 400 Grain TSX's and had great luck with them both killing very nice bulls. I a using 93.0 Grains of H4350 with Norma Brass and Fed 215 M Primers.

 

[dlmac]

I’ve used TSX on 3 bulls. They work in my experience. More important is making sure the first shot is very good.
I’d run all TSX in the rifle.
Start practicing now!
I love the saying “don’t practice until you do it right. Practice until you can’t do it wrong.”

My Blood Brother used that quote.

 

[pilar]

If I were using a fast 375 such as your Ultra Mag, I’d definitely stick with TSX. Preferably a 350gr to get the velocity down a bit. That’s about the only caliber that’s suited for the 350gr TSX. You could also include the 378 Weatherby in that equation.

Exactly what I was thinking before I saw this post.
375 rum & 350gr TSX = peanut butter and jelly
350gr @ 2600fps is pretty stout and deadly

 

[375Ruger416]

Exactly what I was thinking before I saw this post.
375 rum & 350gr TSX = peanut butter and jelly
350gr @ 2600fps is pretty stout and deadly

I would be concerned about pass through with that combination though - anyone with firsthand experience?

 

[DLSJR]

If you plan to eat what you hunt does the lead vs mono-metal come into play regarding lead in meat?

It's not just the thrill of the hunt that I'm interested in, it's also being able to eat what I hunt. I'd like experience the different meats of African game and how Africans prepare them in their local cuisine.

From an eating standpoint, Lead vs Mono metal bullets is completely irrelevant. You’re typically only going to eat the backstrap, tenderloin and some other prime cuts. You won’t be eating any bloodshot meat at all, regardless of cut. Other than backstrap or tenderloin, nearly everything else I’ve eaten from buffalo was tail for soup or heart and tongue for sandwiches.

Buffalo is good, but pretty much any plains game is better.

 

[TOBY458]

From an eating standpoint, Lead vs Mono metal bullets is completely irrelevant. You’re typically only going to eat the backstrap, tenderloin and some other prime cuts. You won’t be eating any bloodshot meat at all, regardless of cut. Other than backstrap or tenderloin, nearly everything else I’ve eaten from buffalo was tail for soup or heart and tongue for sandwiches.

Buffalo is good, but pretty much any plains game is better.

The only buffalo meat that I have eaten that wasn’t as tough as leather, was the tail. The “Ox Tail Soup” is pretty good.

 

[SStomcat]

The only buffalo meat that I have eaten that wasn’t as tough as leather, was the tail. The “Ox Tail Soup” is pretty good.

I think you are referring to Cape buffalo meat as very tough. Some other varieties (water buffalo)are eaten as beef

 

[375Fox]

The only buffalo meat that I have eaten that wasn’t as tough as leather, was the tail. The “Ox Tail Soup” is pretty good.

I think I’m a very easy client to make happy in camp, but I have given directives there will be no more buffalo served for dinner the rest of a safari. I get tired of it quick.

 

[cajunchefray]

From an eating standpoint, Lead vs Mono metal bullets is completely irrelevant. You’re typically only going to eat the backstrap, tenderloin and some other prime cuts. You won’t be eating any bloodshot meat at all, regardless of cut. Other than backstrap or tenderloin, nearly everything else I’ve eaten from buffalo was tail for soup or heart and tongue for sandwiches.

Buffalo is good, but pretty much any plains game is better.

I haven’t harvested a Cape Buffalo yet, though I want to eat some. The interior muscle meat is probably best grilled.
The hind and forequarter probably is pretty good, prepared by African chefs, braised low and slow, with proper local botanicals.

 

[TOBY458]

I think you are referring to Cape buffalo meat as very tough. Some other varieties (water buffalo)are eaten as beef

Yes. That’s correct.

 

[Red Leg]

I haven’t harvested a Cape Buffalo yet, though I want to eat some. The interior muscle meat is probably best grilled.
The hind and forequarter probably is pretty good, prepared by African chefs, braised low and slow, with proper local botanicals.

No it isn't. Neither is a dead fourteen year old angus bull that has been driven around in the back of a land cruiser or stewing in the sun for several hours. I can't even abide the biltong made from a bull buffalo.

And I am from South Louisiana and can eat almost anything.

 

[Carnivore hunter]

Is it possible to smoke the meat low and slow like Texas style brisket? Some meats like brisket and chuck roast from cow need that 12 to 16 hours smoked to get it tender. I was wondering how the meats in Africa would taste smoked Texas style on an offset smoker or Weber kettle?

Also, the type of wood used to smoke meat matters greatly as different wood imparts different flavors on the meat, some woods destroy the meat and make them inedible like pine and walnut.

Oak - Is pretty much good for a wide variety of food - red meat, white meat, pork, seafood.

Pecan - Similar to oak, a great all around wood for lots of different meats.

Hickory - Very strong smoke flavor. Stick to red meat only.

Maple - Is great for ham and pork. But, NOT for red meat or poultry. It can change the flavor of red meat to almost a pastrami or pepperoni flavor.

Apple and cherry wood - Light gentle smoke flavor. Good for a lot of different red meats, poultry and pork.

 

[Red Leg]

Is it possible to smoke the meat low and slow like Texas style brisket? Some meats like brisket and chuck roast from cow need that 12 to 16 hours smoked to get it tender. I was wondering how the meats in Africa would taste smoked Texas style on an offset smoker or Weber kettle?

Unless you are planning to take over the kitchen, that really isn't an option is it? Generally, chefs in all conditions from wilderness camps, to game farms, to high end lodges do a great job in large part because most African game is excellent. An old cape buffalo bull is a tough place to start for any of them. And good luck finding hickory, maple, or oak under the Southern Cross.

 

[mark-hunter]

I haven’t harvested a Cape Buffalo yet, though I want to eat some. The interior muscle meat is probably best grilled.

I eat steak and biltong of two buffalos we shot. It was excellent. The steaks were seasoning for 1 day. (We were in rush to try, before heading to Vic falls, after the hunt)

 

[mark-hunter]

Here is buffalo biltong our boys made in a camp.