Fleener: grizzly meat is just like any other large game animal, in that the meat requires proper handling both in the field and in the kitchen. All large game animal meat benefits from aging.
Many times, I've dined on moose tenderloin on the same day as the kill, and it is good, but nothing when compared to meat that has aged for the right length of time and at the right temperature.
Recently, at a big game feast sponsored by our local wildlife federation, I had the occasion to try both grizzly and elk, roasted in similar fashion, and the grizzly was by far the better meat.