Know what’s on your plate
Bear meat
Calories & nutrition facts
game meat, indigenous, raw
Nutrition facts
Per 100 g% DV- Calories 128 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 4 g 5%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 60 mg 3%
- Cholesterol 98 mg 33%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 18 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.68 mg 52%
- Niacin (B3) 3.2 mg 20%
Minerals
- Calcium 4.9 mg 0%
- Iron 1.9 mg 11%
- Magnesium 11 mg 3%
- Phosphorus 102 mg 8%
- Potassium 188 mg 4%
- Zinc 3.1 mg 28%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 0%
- Selenium 8.3 µg 15%
Similar foods
- Black bear meatalaska native155 kcal / 100 g
- Polar bear meatgame meat, indigenous, boiled204 kcal / 100 g
- Beargame meat, raw161 kcal / 100 g
- Polar beargame meat, indigenous, raw116 kcal / 100 g
- Polar bear fatgame meat, indigenous, raw756 kcal / 100 g
- Beaver meatgame meat, indigenous, raw123 kcal / 100 g
- Caribou meatraw127 kcal / 100 g
- Bearded seal meatgame meat, indigenous, raw121 kcal / 100 g
- Moosegame meat, indigenous, raw124 kcal / 100 g
- Muskoxgame meat, indigenous, raw105 kcal / 100 g
Questions about Bear meat
Does bear meat need to be cooked all the way through?
Yes. Wild bear can carry Trichinella parasites, so cook it until the centre reaches at least 71 °C; don’t serve it raw or rare. Freezing, smoking and curing alone may not make it safe.
What’s the best way to cook bear meat so it isn’t tough?
Use slow, moist heat for tougher cuts: brown the meat, then cover and simmer it in stock or a sauce until tender, often for two to three hours. Mince or grind it for burgers, meatballs or chilli, and cook those thoroughly too.
What does bear meat taste like?
Bear meat is often described as rich and strongly gamey, with a flavour that can remind you of pork. The taste varies with the animal’s diet and the cut; trimming away visible fat can help keep the flavour from becoming overpowering.
How should you store bear meat?
Keep raw bear meat covered in the fridge and cook it within one to two days, or freeze it promptly for longer storage. Thaw it in the fridge, not on the worktop, and keep raw meat and its juices away from ready-to-eat foods.
What dishes can you make with bear meat?
Use cubed meat in a long-simmered stew with root vegetables, or mince it for chilli, meatballs and sausages. Its rich flavour works well with juniper, black pepper, garlic and tart ingredients such as cranberries.
Can you substitute moose for bear meat?
Yes, moose works well in stews, mince dishes and other recipes that call for game meat. It is leaner, with 3 g of fat per 100 g compared with 4 g in bear meat, so avoid overcooking it.
Can you eat bear meat rare or as cured sausage?
No. Bear meat should be cooked thoroughly because it may contain Trichinella, and curing or cold-smoking does not reliably kill the parasite. Make sure sausages reach 71 °C at the centre.
Source: Canadian Nutrient File 3565 · per 100 g · carbohydrate per EU label, fibre excluded
