I've shot bear for meat in spring and fall and never had a bad one. Weather is typically warm to hot in the day either season. I think the key is getting it in the freezer fast. I suspect that some have problems with it due to being used to handling meat in the cold weather of regular deer seasons, etc and I know some fellows don't get around to cutting and wrapping for a day or two and that in itself may be too long. Everyone, hunters or not, that we've served it to likes it.

Here in Idaho it is legal and I sell the hides and gall bladders. I've only kept one hide. I've kept a few skulls, too. I kept yesterday's. I boiled it and bleached it and it is now sitting out in the sun to whiten.