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Yes. Some people like it. The bear has a very musky smell, which I can say doesn't smell like a goat sheep, but the only way I can relate the permeation of the meat with the same smell. Bear meat is greasy and has "that" taste. I am sure there are recipes that someone has, somewhere, that they will tell you makes the meat delicious. I, personally, feel it is an acquired taste.
What else can I help you with?
Is lamb considered red meat?
yes it is a red meat
Why is fish not considered as a meat?
it's not red meat, but it is a meat.
Is a bear an ominvore?
Yes, a bear is considered an omnivore. A bear eats meat as well as roots and berries.
Is lamb considered white meat?
Yes, lamb is considered a type of red meat, not white meat.
Is gammon white or red meat?
mutton is lamb and it is considered to be a red meat. pork and chicken are considered white meats.
Is pastrami considered a red meat?
Yes
What do you call bear meat?
bear meat
Would dragons be considered white or red meat?
Purple defiantly purple meat.
Is bear a non vegetarian food animal?
I'm not entirely certain what you mean here. If it's about a human eating bear meat, or if it's about what the bear eats. A bear is an animal, a mammal. Its body consists of meat. Vegetarians are not meant to eat meat. You "can't" eat bear meat and still be 100% vegetarian. Bears eat mostly plant material, but can eat meat. They're considered omnivores. The word vegetarian refers to a human who have chosen not to eat meat. Animals that don't eat meat are generally called herbivores.
Is venison considered red meat like beef?
Yes
Is duck or rabbit or hen considered red meat?
yes
What types of food are made with red meat?
According to the USDA all "livestock" animals are considered to have red meat. This includes Pork, Beef, Veal, and Lamb. Aside from the agricultural regularities many "wild game" are also considered red meat. Some examples are:Venison (Elk, Deer, Moose, Caribou)KangarooBuffalo (Bison)Goat (Chevon)Sheep (Mutton)HorseCamelYakBearSquirrel"Red Meat" is used to describe the amount of Myoglobin in the cell structure of the meat. Myogloblin is a compound which retains oxygen, keeping that vivid red color in the meat long after butchering.
