Neanderthals and batch cooking: a 125,000-year-old "fat factory" discovered in Germany

For years, the popular image of the Neanderthal has oscillated between that of the primitive brute and the unfairly maligned sensitive human. A new discovery from the Neumarkt-Nord Cave in Germany tips the balance toward the latter: researchers have discovered what could be described as an organized and recurring "fat factory" operated by Neanderthal groups 125,000 years ago. Far from simply devouring the raw flesh of their prey, these archaic humans would have developed techniques to extract and preserve animal fat, a key resource for survival in cold climates.

The study, published recently in the journal Quaternary Science Reviews , documents hundreds of bone fragments—mostly from giant deer—with systematic cut marks and fractures, suggesting that Neanderthals not only hunted efficiently, but also processed carcasses for a very specific purpose: to obtain bone marrow and fat stored in hard tissues.

Scientists have identified repetitive patterns that indicate an established routine: the animals were butchered, their parts transported to the cave, and there the long bones were systematically ground to extract fat. The process was intensive and designed to maximize caloric utilization. "This is not a sporadic or casual act, but rather a well-established dietary strategy," the authors explain.

What's striking is that this practice developed during an interglacial period , when the climate in Central Europe was milder . This suggests that, beyond mere survival, Neanderthals were already applying principles of planning and resource optimization, just as any modern human group would with their refrigerator and pressure cooker.

What is striking is that this practice developed during an interglacial period, when the climate in Central Europe was milder.

Animal fat, especially marrow, is an energy-producing food that preserves protein and facilitates digestion. By heating the bones and extracting the fat, Neanderthals could store this "fuel" in solid form for days or weeks, a logistical advantage for nomadic groups. The discovery even suggests a possible separation of tasks within the group and a nascent prehistoric "food industry."

This evidence helps consolidate the idea that Neanderthals were much more than mere hunters: they were technical specialists with remarkable anatomical and dietary knowledge. As we continue to unravel their genetic legacy, their fossil remains force us to update the story: perhaps the first batch cooking in Europe was not the work of Homo sapiens, but of our Neanderthal cousins.

For years, the popular image of the Neanderthal has oscillated between that of the primitive brute and the unfairly maligned sensitive human. A new discovery from the Neumarkt-Nord Cave in Germany tips the balance toward the latter: researchers have discovered what could be described as an organized and recurring "fat factory" operated by Neanderthal groups 125,000 years ago. Far from simply devouring the raw flesh of their prey, these archaic humans would have developed techniques to extract and preserve animal fat, a key resource for survival in cold climates.