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Neighboring Neanderthal Groups Exhibit Distinct Butchery Traditions

Cut-mark analyses from Amud and Kebara caves reveal lasting differences in meat processing that point to culturally transmitted food traditions.

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Cut-marks on a bone found at Amud. Image by the authors, supplied by Anaëlle Jallon.

Overview

  • Amud and Kebara caves, occupied by Neanderthals 50,000–60,000 years ago, yielded similar flint tools and prey remains yet showed contrasting bone cut-mark patterns.
  • Amud specimens featured 40% burned fragments with dense, overlapping cuts while Kebara bones had only 9% burned remains and more linear incisions.
  • Experimental archaeology ruled out variations in tool type, butcher skill and prey selection as drivers of the divergent cut-mark patterns.
  • Researchers suggest deliberate practices such as meat drying or decay and differences in group organization during butchery may explain Amud’s heavier fragmentation.
  • Consistency of these cut-mark signatures across older and younger layers indicates that local butchery techniques were taught and maintained over centuries, and further studies are needed to explore Neanderthal social learning.