This week, I had the unique opportunity to process a black bear harvested near San Carlos, California. The hunter took the animal with a bow along the river, then brought it into my shop for butchering.
Working on bear is always fascinating—the bone structure is incredibly strong, and the density of the muscle fibers tells the story of an animal built for power and endurance. Breaking it down after hours, I was reminded again how different it is from processing deer, elk, or beef.
Once the cuts were prepared, the customer requested a variety of sausages: Rosemary Garlic, Mild Italian, Argentinian Chorizo, and a Breakfast Sage and Honey.
Overall, it was a straightforward and enjoyable job—but one that highlighted just how remarkable these animals are, both in the field and on the butcher’s block.