I would assume it would be; steaks, roast, hamburger, etc.?
This above, cut off the fat before you butcher. Do not discard the fat, bear grease was very highly thought of and desirable back in the frontier days. If you render down the get you get a nice white lard good for cooking or water proofing your boots or lube for your muzzle loader round balls etc. Bear roasts taste very close to beef roasts.I’ve cut 8-10 of them up and the trick is to get as much fat off the meat. We cut roasts, steaks and burger. Leave backstrap whole or cut in 2.