It's not so much the diet as it is the preparation. It has to start in the field, get the cape off as soon as possible, strip as much of the fat off as soon as the cape comes off, and get it to the butcher for hanging in a fridge for 4-5 days. A good butcher knows he/she has to get the fat off when processing as it is not the diet so much as the fat that taints the meat on a bear, it is absolutely gross
