Bear meat provides roughly 20.1–32.4 g of protein per 100 g, with the lower end for raw meat and the higher end for cooked meat.
If you’re sizing up wild game as a dense protein source, bear deserves a clear, data-backed look. Below you’ll find what 100 grams delivers, why cooked meat shows a higher number, how that compares with other game, and what safe cooking really means for hunters and home cooks. The goal is simple: give you precise numbers and practical context so you can plan portions with confidence.
Bear Meat Protein Per 100G: Raw Vs Cooked
Two figures matter most when you’re checking bear meat protein per 100 grams. Raw black bear averages about 20.1 g protein per 100 g with about 161 kcal. After cooking (typical simmered/roasted entries in legacy USDA datasets), moisture loss concentrates nutrients by weight, so values rise to roughly 32.4 g protein per 100 g with about 259 kcal. That jump doesn’t mean the meat magically “creates” protein; the water content just drops, so each 100 g of the cooked portion is denser.
Quick Context Before The Numbers
Bear meat is leaner than many expect, yet fattier than deer, elk, or moose on average. Protein is still strong per gram, and the mineral profile is notable, especially iron. Alaska’s game-meat table lists black bear at 20.1 g protein per 100 g; it’s a solid, government-maintained reference for wild species and a helpful cross-check on your field notes. See the Alaska Department of Fish and Game comparison table for the full spread of species and metrics.
Protein Per 100G: Bear Vs Other Game
| Meat (100 g) | Protein (g) | Calories |
|---|---|---|
| Bear, Raw (Black) | 20.1 | 161–163 |
| Bear, Cooked (Typical Simmered/Roasted Entry) | 32.4 | 259 |
| Caribou | 22.6 | 127 |
| Elk | 22.8 | 137 |
| Deer (Mule) | 23.7 | 145 |
| Moose | 22.1 | 130 |
| Rabbit | 21.8 | 114 |
The raw bear line above matches the state-maintained game-meat table. The cooked bear line reflects typical USDA legacy records for “game meat, bear, cooked, simmered,” which report higher protein per 100 g due to moisture loss during cooking.
Bear Meat Protein Per 100 g — Field Guide
Hunters and cooks often ask how to translate those 100 g numbers into plate-ready portions. A simple way is to think in ounces and common cut sizes. Three ounces (about 85 g) of cooked bear usually lands near 27–28 g of protein. Four cooked ounces pushes into the mid-30s. Raw portions will read lower per 100 g, then concentrate as moisture cooks off.
Why Cooked Values Run Higher
Protein itself doesn’t “increase” in the pan. When you apply heat, water leaves the tissue and the cooked portion weighs less. If you now measure by weight (per 100 g), you’re looking at a denser piece of meat that contains more protein per the same weight unit. That’s why cooked bear shows ~32.4 g per 100 g while raw shows ~20.1 g per 100 g.
How This Affects Meal Planning
If you portion raw meat by weight, the protein you finally eat depends on cook loss. If you portion by cooked weight, the label-like math gets easier. Many hunters prefer to batch-cook, cool, and weigh in cooked grams for consistent tracking.
Safety: The Non-Negotiable Cooking Temperature
Wild bear can carry Trichinella species. Freezing doesn’t reliably kill the larvae in bear meat. Public-health guidance is clear: cook wild game to at least 165 °F (74 °C) as verified with a food thermometer. The CDC page on trichinellosis explains the risk and prevention basics, and a recent CDC field report stressed the same 165 °F target after an outbreak linked to undercooked bear.
Practical Steps For Safe, Juicy Bear
- Use a probe thermometer; aim for 165 °F in the thickest part.
- Rest the meat so carryover heat equalizes the center.
- Keep raw juices away from ready-to-eat foods and seasonings.
- Marinades add flavor but don’t replace heat for safety.
- Grinds need special care: the entire mass must reach 165 °F.
Micronutrients And Fat Profile At A Glance
Beyond protein, bear is known for an iron-rich profile in many datasets, with modest carbs (usually zero) and variable fat depending on season, age, and diet. If your goal is leaner meals, trimming external fat and choosing hindquarter roasts helps. If you’re targeting calories for long hunts or field work, shoulder cuts and shanks hold more connective tissue that rewards slow, moist heat.
Field Variability You’ll Actually Notice
Wild diets and seasons change marbling. Bears feeding on berries tend to taste mild. Fish-fed bears can taste stronger. Field care matters: fast cooling, clean quarters, and careful trimming push quality in your favor. The state game-meat comparison table linked above also lists energy and fat side by side so you can pick cuts and cooking methods that fit your goals.
Portion Math You Can Use Tonight
Let’s turn those per-100 g figures into portions you’ll cook. The table below gives quick numbers for common servings you’ll see on a plate, based on typical USDA legacy values for raw vs cooked bear.
Bear Protein By Common Portions
| Serving | Approx Weight | Protein (g) |
|---|---|---|
| Cooked Bear | 3 oz (≈85 g) | ~27–28 |
| Cooked Bear | 4 oz (≈113 g) | ~36–37 |
| Cooked Bear | 6 oz (≈170 g) | ~54–55 |
| Raw Bear | 100 g | ~20 |
| Raw Bear | 1 lb (≈454 g) | ~91 |
| Raw Bear | 1 oz (≈28 g) | ~5.7 |
| Cooked Bear | 1 piece (yield from 1 lb raw, boneless) | ~90 |
Those serving conversions make it easy to hit a daily protein target without second-guessing the math at the stove.
How To Hit Protein Targets With Bear
Lean, Fast, And Flavorful
Grinds and cubed shoulder turn out great in stews and chili. Slow-moist heat yields tenderness while keeping portions juicy past the 165 °F safety mark. If you’d rather slice, a backstrap roast works well with a short marinade and a steady oven, finishing with a quick sear and a thermometer check.
Batch Cooking For Macro Tracking
Cook a large roast, cool, then slice and weigh in cooked grams. You’ll get repeatable numbers, since cooked weight already accounts for moisture loss. That makes a weekly plan simpler: pair 120–170 g cooked slices with starch and greens to land in the 38–55 g protein range per plate.
Frequently Asked Practical Points
Does The Cut Change Protein Per 100G?
Not much within the same species once you account for moisture and visible fat. The bigger driver in label-style tables is raw vs cooked state. Trimmed lean cuts and longer moist cooking drive water down and bump up protein per 100 g on your scale.
What About Minerals?
Bear entries in USDA-derived datasets often show strong iron. That’s a nice bonus if you’re building iron-aware menus. If you need specifics for a medical plan, log exact cut, method, and weight, then stick to one database for consistency.
How Many Times Should I Use The Phrase?
If you’re writing or saving notes for your own cookbook or fitness log, keep “bear meat protein per 100g” as a clear tag. It helps you stay consistent with the numbers across raw and cooked entries. You’ll also see “bear meat protein per 100g” appear in many databases, which makes cross-checking easier.
Trusted References You Can Bookmark
For nutrient comparisons across wild species, the Alaska Department of Fish and Game table lists protein, energy, and fat per 100 g for black bear and other game. For safety, the CDC guidance on trichinellosis explains why 165 °F is the right internal temperature for wild game and why freezing isn’t reliable for bear.
Bottom Line For Meal Planning
Use two anchor numbers when planning: ~20.1 g protein per 100 g raw and ~32.4 g protein per 100 g cooked. The first helps when you portion before cooking; the second keeps macro tracking tidy when you weigh cooked slices. Keep a thermometer handy, aim for 165 °F, and you’ll get safe, tender plates with dependable protein counts.