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Things to bear in mind with bear meat

Black bear track

All photo credits: Josh Kirchner

If there is one animal out there that I get the most flack for filling tags on, it's black bears. I'm not even talking about the anti-hunting community either. That is a whole different ball of wax. Many times, it is fellow hunters who are telling me things like, "What did you do with it? You can't eat a bear." Every time I hear something like this I cringe. However, once I educate these folks on how good bear meat really is, they are singing a different tune. They can't resist once I start telling them about recipes I use and how they wouldn't be able to tell the difference between bear and beef. That is something that I will stand by day and night too. When cared for and prepared in the proper way, bear meat is exceptional.

Here are some things to "bear in mind" with what I think is the most misunderstood meat.

In the field care

Black Bear

We've all heard this to some degree. The secret to good table fare doesn’t start in the kitchen but in the field. Bears have a nice thick hide on them and if you don't remove it in a timely manner, you risk the well-being of that precious meat. Keep this in mind on all bear hunts, but especially during early fall hunts when it can be pretty warm out. I have made the mistake before of not getting to a downed bear soon enough. It wasn't pretty once I got the meat home. That was a hard lesson and one that I hope you never encounter. On top of getting the hide off, meat quartered and hanging, you need to take the fat off. Often, during the fall I am skinning not just hide, but fat. There can be a few inches that rest on top of that meat, leaving the meat almost invisible from the surface. Get as much of that fat off as possible in the field so you don't have to do it at home. I actually use that rule for all game meat, not just bears. Game fat is unlike that of beef or pork fat and can taint the flavor altogether.

Bear fat

A side note about bear fat. Once you separate the fat from the meat, feel free to bring some of that stuff home with you. You can render that fat down into cooking oil and use it to make all sorts of stuff. Cookies, pies, etc. I've never done this myself, but have friends who have done it with much success.

In the kitchen

Processing bear meat

Once you get home, it's time to start processing and packaging up your bear meat. Just like when you were in the field, make sure you get all of the fat you can off of the bear at home. There always seems to be some hidden fat that I missed in the field. Spend the time removing any hard connective tissue as well. Once you have done that, it's time to figure out what you want to do with this stuff. With venison or elk, I think most of us are going to lean heavily on our steaks. With bears, I am going to advise that you lean heavily on your roasts and grind. Bear backstraps do make for some good steaks, but you have to cook it well done, unlike venison or elk. More on that later. For this reason, I will cut my backstraps into steaks, keep big hunks for roasts, and grind the rest. You can also cube up those roasts and use them for bear stew, which is fantastic. Now, it's time to package it. To encourage longevity, I will first wrap each piece of meat in plastic wrap very tightly. The more air you can get out of there, the better. From there, I'll put that in a vacuum bag and vacuum seal it. By going through this process, I've never had meat go bad in the freezer. You can check out another great article on this process here.

Grinding up black bear meat

As far as how to cook this meat, I will tell you that bear shines in slow-cooked dishes. These are some tough animals, which is why I advised against cutting steaks other than from the backstrap. Stuff like chili, tamales, shredded bear, burgers, tacos and stew are going to make you love bear meat more and more. As long as you don’t approach it, thinking it will be similar to venison, you’ll be fine. Remember: they are simply a different animal.


Meat thermometer

Here is that scary word that a lot of you have probably heard through the grapevine when it comes to consuming bears. Trichinosis is something that we have lived in the presence of for quite some time. It is the reason that your grandma always "overcooked" that pork for the holidays. This parasite is commonly found in animals who consume other animals or carrion. It's a nasty infection that none of you should ever want any part of and is easily preventable. All you have to do is cook your meat until it is well done. A meat thermometer is going to be your best friend here. A safe rule of thumb temperature that I use is 170 degrees. Wikipedia states that trichinosis is killed at 165 degrees in about 15 seconds. I always opt on the higher side and have never had an issue.

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Killing these little worms is precisely why cooking bear in something like a crockpot makes so much sense. For instance, if you are making a shredded bear roast, that meat isn't going to shred well until it hits 200 degrees on the inside. And that’s after cooking it for about eight to nine hours. You can rest assured that you aren't going to get sick like this. The bottom line? I wouldn't let the T-word scare you away from eating a bear. It didn't scare you away from eating pork, right?

To sum it all up

Harvested black bear

I hope that you now feel a bit better about going bear hunting and take advantage of the awesome protein that they offer. Not only is the meat great, bear hunting is just plain fun. It's a great opportunity to get out in the spring and stretch your legs out or head out in the fall if you haven’t drawn that elk tag you've been waiting for. I was hooked on bear hunting after the very first hunt I ever went on. Just seeing a bear was breathtaking to me. Once that happened, it was all over, and they've had my attention ever since. Watching them zigzag their way along a brush-choked hillside is entrancing. Most of the time, the country that they live in can be described in one word: epic. This brings me to my last point about bears. Adventure is always expected. I think that is something that we all need and bear hunting offers plenty of it.

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Vivian S. - posted 1 month ago on 01-13-2020 09:48:41 pm

I haven’t hunted but we have had friends share their harvest with us. I was curious re bear meat and believe or not first read about this process in The Joy of Cooking( an older edition) I don’t know if newer editions has information. This edition also has information re other “game meats” including preparation of meat and cooking methods/recipes. Thank you for all this information and letting me join your group.

Bendrix B. - posted 1 month ago on 01-05-2020 10:15:20 am
Rochester, MA

I have lots of experience with bear meat as a registered Maine guide and hunter for my own freezer.

I always freeze bear meat. The first and most important step with bear meat is to butcher and cool the meat ASAP. Bear meat is much more susceptible to spoiling than ungulates.

Always freeze in strong vacuum bags. Paper wrap is no good. Saran Wrap followed by paper is no good. If you’re going to go to all the expense and trouble of harvesting a bear you need to invest in a quality vacuum sealer.

You do not need to trim off all the fat. Everything I have to say is about properly vacuum sealed bear meat. OK, think. If frozen bear fat spoiled, “went rancid”, then it would be impossible to freeze then eat bear. Bears have a lot of intramuscular fat (fat through and between muscle groups). You could trim all of the substantial fat off the outside of a bear ham and there would remain plenty inside the ham.

Frozen bear fat exposed to oxygen in your freezer will oxidize. Oxidizing will alter the flavor progressively over time. I’d describe the change as fishy, toward salmon that’s getting ripe. It won’t make you sick, I’ve eaten it. It does unpleasantly alter the flavor of a roast.

Unintentionally if kept bear meat four years in the freezer in unbroken, still tight, vacuum bags. Most recently I made pastrami from a fat laden four year old roast. It was great.

If you 1), Butcher and quickly cool the meat. 2) Vacuum seal with commercial grade bags and a strong machine that removes all the air. 3) Treat the frozen bags with care so you don’t puncture and break the vacuum, and, 4) Use a freezer that does not automatically defrost. No frost free freezers. To defrost the freezer warms the air inside the freezer, extracts the moisture from the warmed air then lowers the temp to freezing again. Those temp cycles are not good for long term storage.

Bear is my favorite meat in certain recipes. It keeps well. The fat is akin to pork fat or the edge on a steak. Without the fat your really missing out on the flavor of bear.

Josh K. - posted 1 month ago on 01-04-2020 05:03:51 pm

@Ethan H.

No problem bud! Just make sure you trim all of the fat off before storing it in the freezer. The fat doesn't last long in there and will go rancid. I've always trimmed all of the fat off, so I don't have experience with the rancid fat. Just what I heard from others that have done so.

Ethan H. - posted 1 month ago on 01-04-2020 02:51:32 pm

@Josh K

Thanks, 1 month seemed really short to me.

Josh K. - posted 1 month ago on 01-04-2020 02:45:54 pm

@Ethan H.

I've eaten bear meat out of the freezer that's 2 years old with no issues.

Ethan H. - posted 1 month ago on 01-04-2020 02:40:54 pm

How long can you leave it in the freezer before it goes bad? I heard it only lasts a month

Ian P. - posted 5 months ago on 09-20-2019 11:04:15 am

Super helpful article and some more great tips in the comments section, just shot my first bear yesterday!

Josh K. - posted 1 year ago on 10-17-2018 01:48:57 pm

@Lynette B.

You don't necessarily HAVE to cut the meat off of the bone if you don't want. I have heard of plenty of folks doing a bone in bear ham for the holidays. The important part is that you get that meat cooled down as quickly as possible. Get it out of the field and into a cooler. I have left bear overnight in the field when the temps are cool and the meat was fine the next morning when I got to the animal. You cannot do this say during the summer though. You will lose your bear meat. So, to answer your question more directly, it is entirely dependent on the outside temps on how long you have until meat goes bad. You can totally leave the bone in though. Just get it away from that body cavity so it can cool.

Lynette B. - posted 1 year ago on 10-16-2018 06:00:12 pm

How long do you have to cut the meat off the bone before it is bad?

Josh K. - posted 1 year ago on 10-11-2018 01:24:58 pm

@Jimmy F.

Man, Jimmy! Thanks a bunch. Really cool hearing from someone like yourself who is not a hunter. I'm glad that you enjoyed the article. Bear meat is indeed delicious! Very misunderstood protein. Thanks for the kind words and support! Best wishes!

Jimmy F. - posted 1 year ago on 10-11-2018 09:34:02 am

Great article. I'm not a hunter, but I'm what you might call a "hunter ally" haha. I would love to see society move more away from domesticated farm animals and back into the more sustainable model of hunted animals. People tend to initially think that bear is not a particularly tasty source of meat, but as you mention, it's quite fantastic. From my experiences with bear meat, I couldn't agree with you more on every point you made here. Keep up the great work, thanks for the article, and I'll pass it along to a few of my hunter friends.

Josh K. - posted 1 year ago on 04-18-2018 12:09:13 pm


My pleasure! That's so exciting to hear this will be your first year going after bruins! Good luck out there this spring!

Brad S. - posted 1 year ago on 04-18-2018 11:36:02 am
Rexburg, Idaho

Thank you for the wonderful article. I've never "intentionally" hunted bear mostly because of all of the old untruths passed down. This spring will be my first and I'm so excited to get out in the hills.

Gregory A. - posted 1 year ago on 04-16-2018 01:52:01 pm
Miltona, Minnesota

Someday I will probably come out on the wrong side of this gamble...but a medium rare tenderloin from a fall huckleberry bear is better than any beef ribeye I've ever had.

Josh K. - posted 1 year ago on 04-16-2018 09:12:30 am


Aaron P. - posted 1 year ago on 04-15-2018 06:52:29 pm
Lemoore Ca

Great article Josh.

Josh K. - posted 1 year ago on 04-15-2018 05:25:24 pm


That sounds incredible. I've actually never tried that out. Gonna have to give it a go here soon!

JEFF F. - posted 1 year ago on 04-15-2018 05:32:17 pm
Tulsa OK

If you have not eaten bear you are missing out. Bear stroganoff became our family favorite after killing our first black bear last year. You could serve this to anybody and tell them it was thief and they would never be able to tell a difference.

Josh K. - posted 1 year ago on 04-13-2018 06:34:24 pm


Thanks so much for chiming in, as well as the kind words about the article! Man, that all sounds so good! You're making me regret leaving that fat in the field!! Awesome stuff. I'm gonna remember that roast bit. Best of luck to you this year.

Bendrix B. - posted 1 year ago on 04-13-2018 06:28:07 pm
Rochester, MA

Its great to see an article on the edible wonder food, bear meat. As a Maine Guide I cringe as I hear people say you can’t eat the meat, or that the fat is rancid.

And that’s the one place I’ll take exception to your article. Bear fat is WONDERFUL. If you like pork chops, and love the crispy fat all around the edge, or if you’re the guy who collects the sizling fat trimmings from health conscious folks ribeye steaks, then bear fat is for you. I would never throw the stuff away, and never cook a roast or a stew without fat on the meat.

That said, there is too much fat on a bear to leave it all on the roast. I trim mine to 1/2 inch thick on the outside. This is easily managed by making a few slits in the fat to test depth, then trimming. Cook the roast fat side up, season, and make sure to give it plenty of heat at some point so you get that almost burned but not quite crispy layer of heaven. I like to start with a high heat (450) and no cover to get the crisp, then finish the roast covered at 325-350 till fall apart tender.

For stew, leave fat on the meat, but no too much, braise in a hot pan to sear the meat and fat, then stew till tender.

Sure, some of your guests will trim the fat. You’ll graciously accept their scraps to your plate and suffer through the difficult clean up all the while hoping they never get wise.

And yes, take all the rest of the fat and render it out. It keeps forever and can be used in place of shortening in any recipe. Some swear by it as a leather treatment too!

Josh K. - posted 1 year ago on 04-13-2018 08:55:24 am


Thanks for those tips!! Awesome stuff. I've never tried the sous vide method out. Definitely something to keep in mind. I can't imagine eating a medium rare bear steak! Thanks again and good luck to you this year.

William H. - posted 1 year ago on 04-13-2018 08:51:41 am

Great article! I think it’s important to note that you can actually cook bear meat medium rare if you cook it using sous vide. Trich is killed at ~137 degrees with enough time so you can safely set your machine to 140-145 for 3-4 hours and be 100% safe, with a medium to medium rare steak.

Also several of the trich species become inert after freezing at -10 for a month. So tossing your meat in the deep freeze for a while after your harvest is a great redundant measure.

Bret H. - posted 1 year ago on 04-13-2018 07:50:49 am
Spokane, WA

Nice article and spot on! Bear meat properly cared for is great table fare.

Josh K. - posted 1 year ago on 04-12-2018 10:58:09 pm

Thanks Seth! You're making me hungry!!!

SETH D. - posted 1 year ago on 04-12-2018 10:16:56 pm
Sunny New Mexico

Nice article. Everyone loves taco stand tacos of slow roasted pork asado. Works really well for bruins too.