Best Ever Bear Roast | Fall-Apart Tender & Easy Recipe for Bear Meat (2024)

FAQs

What cut of beef do they use in the bear? ›

Storer shared her recipe and gave us a demonstration in her kitchen (see the video above). She says the recipe is very forgiving. She used beef chuck in her demo, but she's also used top round or top sirloin roast.

The other universal truth about bear meat is its consistency. While an animal exhibiting that kind of power could be expected to have a tough chew, even the biggest bruins are typically tender.

Simply put, it's all bad stuff. Luckily, however, all this scary stuff is very easy to avoid. Killing trichinosis in the meat is as simple as cooking to the right temperature. 160 is more than ample temperature to kill all forms of trichinosis that may be living in the muscle tissue.

Cooking bear meat: Like pork, the proper cooking time and temperature for bear meat is 375 degrees F for 20-25 minutes per pound. Internal cooking temperature should reach 160 degrees for 3 minutes or more before consumption.

Spring black bears are almost always excellent to eat. Depending on the region and timing of the season, they often have been feeding only on fresh greens, and haven't gotten into too much fish or carrion. Spring bears usually won't have too much fat since it's been depleted throughout hibernation.

Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.

People can get Trichinellosis by eating infected meat that has not been adequately cooked. ALL bear meat should be considered infected. Pets can also contract Trichinellosis if fed uncooked or undercooked meat.

Trichinosis is a food-borne disease caused by a microscopic parasite called Trichinella. People can get this disease by eating raw or undercooked meat from animals infected with the parasite. Often these infected meats come from wild game, such as bear, or pork products.

In Alaska and Siberian Native societies, taboos concerning polar bear meat reflected not only the spiritual risks associated with the hunt but also the separation of male and female spheres.

The best way to prevent trichinosis is to cook meat to safe internal temperatures: at least 165ºF for wild game and at least 160ºF for pork.

Does freezing meat prevent trichinosis? ›

Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill the worms. Freezing pork less than 6 inches thick for 20 days at 5°F (-15°C) will kill any worms. Freezing wild game meats may not effectively kill all worms because some worms that infect wild game are freeze-resistant.

Common parasitic drugs include: Pyrantel pamoate for pinworms. Mebendazole or albendazole for soil-transmitted intestinal worms. Metronidazole, tinidazole or trimethoprim/sulfamethoxazole (TMP-SMX) for protozoa infections.

Add a half cup of Dales marinade or soy sauce, a cup of brown sugar, and enough Dr. Pepper to cover the entire roast. Make sure you blend those 3 ingredients together well, then place the bear into the brine bath for 24 hours. After it's been bathed, remove and dry the roast.

The internal temperature of the thickest part of the meat needs to reach 165°F for at least 3 minutes. Heating the meat to an internal temperature of 170°F is an easy way to ensure that it's thoroughly cooked.

My favorite cooking methods are suited for all bear meat no matter what the season are combination cooking methods such as braising and stewing. The meat in these cooking methods is seared, moisture added, cooked low and slow, and always fork tender.

The Original Beef of Chicagoland, or The Beef, is (or was) a fictional Italian beef sandwich shop in Hulu's The Bear, but it's based on an authentic restaurant in the River North neighborhood of Chicago called Mr. Beef. Mr. Beef is located at 666 N Orleans St, and, unlike The Beef, it is still open.

The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well.

The Italian beef — hot, sweet and juicy. That's the Italian beef sandwich with hot peppers, which is the giardiniera, sweet peppers, which is bell peppers, and dipped.