Recent research has unveiled fascinating differences in the dietary practices of two Neanderthal communities, those residing in the Amud and Kebara caves in northern Israel. Despite their proximity—only 70 kilometers apart—these groups exhibited distinct butchery traditions that imply a form of cultural transmission. Anaëlle Jallon, a PhD candidate from the Hebrew University of Jerusalem and lead author of the study published in Frontiers in Environmental Archaeology, noted that the varying cut-mark patterns on bones from the two sites suggest localized food processing methods. Both groups thrived under similar environmental conditions around 50,000 to 60,000 years ago, using the same tools and primarily hunting gazelles and fallow deer.

However, the Kebara Neanderthals appeared to favor larger prey and tended to butcher these animals within their caves, unlike their Amud counterparts, who processed a significant portion of their kills in the field. The findings indicate notable differences in how each group treated animal remains. In Amud, about 40% of the bones were burnt and often fragmented, hinting at cooking or accidental damage. In contrast, Kebara’s bones showed only 9% burning, were less fragmented, and demonstrated a distinct cooking method.

The researchers meticulously analyzed cut-marked bones from both locations, revealing that the patterns differed significantly, pointing to the existence of unique butchering traditions rather than just variations in hunting practices. These differences might stem from various factors, including meat preparation techniques or group organization. The researchers speculate that Amud Neanderthals may have employed methods akin to modern meat curing, which would complicate their butchery process. Further investigation is necessary to fully understand these culinary practices, as current limitations on bone fragment size could restrict data interpretation.

More comprehensive studies could eventually help reconstruct a clearer picture of Neanderthal dietary customs.