Archaeological research in Germany has uncovered evidence that Neanderthals operated a large-scale fat rendering site approximately 125,000 years ago. This discovery reveals that Neanderthals were processing animal bones to extract fat long before similar practices were known among modern humans, by nearly 100,000 years. The site, described as a 'fat factory,' involved crushing and boiling animal bones and carcasses to obtain grease, primarily from marrow. This advanced food processing technique suggests a level of sophistication in Neanderthal diet and survival strategies previously unrecognized. Additional findings from northern Israeli caves indicate that Neanderthal communities developed distinct butchery practices around 50,000 to 60,000 years ago, implying early cultural traditions and possible culinary variations among groups. Furthermore, some research proposes that Neanderthals consumed maggots, which may have provided essential fatty proteins. Overall, these insights contribute to a revised understanding of Neanderthal capabilities in food preparation and cultural complexity.