Jerusalem, Israel – July 18, 2025
New research into the dietary habits of Neanderthals has unearthed fascinating evidence suggesting that even closely located groups of our ancient relatives had distinct “food preparation customs” or “family recipes.” An in-depth analysis of butchered animal bones from two Neanderthal caves in northern Israel reveals strikingly different approaches to processing meat, despite the groups using similar tools and hunting the same prey.
The study, led by researchers from the Hebrew University of Jerusalem and reported on July 17th, focused on bones unearthed from the Amud and Kebara caves, located just 70 kilometers apart. Both sites were occupied by Neanderthals during the winters between 50,000 and 60,000 years ago, leaving behind a wealth of archaeological evidence, including stone tools, hearths, and the remains of their meals.
Subtle Yet Significant Differences in Butchery
Despite sharing common resources – primarily gazelles and fallow deer – and using identical flint tools, the Neanderthal groups at Amud and Kebara left behind markedly different patterns of cut marks on the animal bones.
At Amud Cave, researchers observed a high density of cut marks, often appearing clustered with many overlapping incisions. This suggests a more intensive and perhaps less linear approach to butchering. Furthermore, 40% of the animal bones at Amud showed evidence of burning and were highly fragmented, which could indicate specific cooking methods or post-depositional damage.
In contrast, at Kebara Cave, the cut marks were more widely spaced and predominantly straight, indicating a more controlled and systematic processing technique. Only 9% of the bones at Kebara were burned, and they were less fragmented, with researchers believing they were deliberately cooked. The bones at Amud also seemed to have undergone less carnivore damage compared to those found at Kebara, hinting at different post-butchery handling or storage.
“The subtle differences in cut-mark patterns between Amud and Kebara may reflect local traditions of animal carcass processing,” explained Anaëlle Jallon, a PhD candidate at the Hebrew University of Jerusalem and a lead researcher on the study. “Even though Neanderthals at these two sites shared similar living conditions and faced comparable challenges, they seem to have developed distinct butchery strategies, possibly passed down through social learning and cultural traditions.”
Exploring the “Why”: Beyond Environmental Factors
The researchers meticulously examined the cut marks macroscopically and microscopically, ruling out factors like the demands of butchering different prey species or types of bones. Even when focusing solely on the long bones of small ungulates found at both sites, the same distinctions in cut-mark patterns emerged.
One intriguing explanation proposed by the team is that the Amud Neanderthals might have been pre-treating their meat before butchering it. This could involve drying the meat or allowing controlled decomposition, similar to how modern butchers age meat. Decaying meat is known to be more challenging to process, which would explain the greater intensity and less linear nature of the cut marks observed at Amud. Another possibility is that differences in group organization, such as the number of individuals involved in butchering a single kill, played a role.
This research challenges the long-held notion of Neanderthals as a homogenous group with uniform behaviors. Instead, it suggests a more nuanced picture, where local traditions and cultural practices influenced even fundamental subsistence activities like food preparation. This highlights the adaptability and potential for social learning within Neanderthal communities, painting a richer portrait of our ancient human relatives.
