Have killed two bears and have eaten and enjoyed it for both.
When butchering for the freezer I remove any and all fat and silver skin that I can. That meat is LEAN when ity hits the freezer and never have an off tasting steak, burger, whatever with minimal spices need.
In my experience no need to ’cover’ the flavor and no need to expect greasy meat when cooked.
One was a big boar UT spring bear chased 5 miles with dogs and one was a Colo early Sept boar medium size.
For the Ut bear the fat layer was an inch of more thick and I rendered it to make the sweetest nice flavored lard one could hope for. Truly great to cook with.
Bear steak are just fine to me and I have eaten everything there is to eat in North america.
Photo is a pic of the rendered bear fat while still hot from stove. It whitens up to pure white when cooled. Long shelf life, great in biscuits etc or for frying most anything.
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