A new study from the Hebrew University of Jerusalem reveals that Neanderthals living in two nearby caves in northern Israel—butchered their food in noticeably different ways. Despite using the same tools and hunting the same prey, groups in Amud and Kebara caves left behind distinct patterns of cut-marks on animal bones, suggesting that food preparation techniques may have been culturally specific and passed down through generations. These differences cannot be explained by tool type, skill, or available resources, and may reflect practices such as drying or aging meat before butchering. The findings provide rare insight into the social and cultural complexity of Neanderthal communities.