Black Bear meat is excellant if properly cared for. I'll NEVER try grizzly again.
I have seen one guy ride all over gardiner/chelsea/randolf maine showing off the little bear he shot 3 days earlier! I don't even think it had been gutted. That one, I believe, was waisted.
If you can removed the innards quick, and get the carcass into a walk-in cooler within two hours or so of shooting the animal, you should have great tasting meat. Or get the hide off & chunk (quarter) the carcass to put into a regular fridge.
And as stated above, all of the fat must be removed when butchering.
I'll be hunting for 'em next fall!