Archaeological research has uncovered evidence that Neanderthals engaged in large-scale processing of animal bones to extract fat approximately 125,000 years ago in present-day Germany. This activity, described as a 'fat factory,' involved crushing and boiling bones and carcasses over a period of around 300 years, primarily to obtain marrow fat. The discovery predates by nearly 100,000 years similar fat rendering practices previously attributed to modern humans, indicating a more advanced level of food processing among Neanderthals. Additionally, studies of Neanderthal groups in northern Israel from 50,000 to 60,000 years ago reveal distinct butchery techniques, suggesting early cultural traditions and local food preferences influenced their methods. These findings collectively challenge earlier perceptions of Neanderthals' cognitive and cultural capabilities, highlighting their sophisticated dietary practices and social behaviors.