Butchering Circa 10,000 B.C.

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Big-game hunts about 12,000 years ago involved feasting on a meaty morsel popular with today’s gourmets, followed by chopping, hauling, bone tossing, jewelry making and boasting.

All of these activities are suggested by remains found at a prehistoric Danish butchering site, called Lundy Mose, which is described in a paper accepted for publication in the Journal of Archaeological Science.

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Bone fragments belonging to wild boar, red deer and aurochs were unearthed. But the hunters clearly had a taste for elk meat, since elk remains were prevalent at the site, located in South Zealand, Denmark.

“Due to very good conditions of bone preservation, Lundby Mose offers exceptional opportunities for detailed reconstruction of exploitation patterns, and allows a very precise picture of the different activities involved in elk exploitation,” archaeologist Charlotte Leduc of the University of Paris wrote.

Her detailed analysis of the remains determined that the hunters first cut around the elk heads and other parts of the body in order to remove the hides. At least one of the hides then likely became a perishable container, comparable to a garbage bag, upon which refuse was placed and later bundled.

The hunters then removed meat from easy-to-access parts, such as the limbs, and likely feasted on it right then and there. No roasting pit or evidence for fire is mentioned, so it might have been consumed raw.

All skeletal parts containing marrow -- now a delicacy in many fine restaurants -- were fractured to enable its extraction.

Wietske Prummel of the University of Groningen, who analyzed another prehistoric Northern European butchering site, told Discovery News that marrow was usually “consumed by hunters immediately after butchering. It was their reward for the successful kill.”