The American black bear (Ursus americanus) is the most common bear species in North America, found across forests from Alaska to Mexico. It is an omnivore with a varied diet of berries, nuts, insects, fish, and occasionally larger prey.
Black bear meat has been consumed by Indigenous peoples of North America for thousands of years and remains a food source through regulated sport hunting and subsistence harvesting. The meat is dark, coarsely grained, and has a flavour that varies considerably depending on the bear’s diet — berry-fed bears produce milder, sweeter meat, while those feeding on fish or carrion can taste stronger.
Black bear is not commercially farmed or widely traded. It is a niche wild game food, relevant primarily within North American hunting cultures and Indigenous food traditions. It is not available in Australia.
How it's produced
Black bear meat is obtained exclusively through wild harvest — regulated sport hunting and Indigenous subsistence hunting across the United States and Canada. Hunting seasons and quotas are set by state and provincial wildlife agencies based on population surveys.
Hunters typically field-dress the animal immediately after harvest and transport the meat for butchering. Because bears are omnivores and potential carriers of Trichinella parasites, bear meat must always be cooked thoroughly — it cannot be served rare. The meat is commonly roasted, braised, or made into sausage and jerky.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
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