False Starts and Score Marks: New Tools For Historic Butchery Analysis

Faunal assemblages from 19th-century urban sites generally consist of retail meat cuts acquired from butcher shops. Bones that have been butchered with regularity, precision, and occasionally, a type of knife mark introduced here as a “score mark”, indicate that the meat was butchered professionally. Additional butchering was often performed at home by housewives or female servants using cookbook direction for guidance. Their activities may be recorded on bones in the form of irregular cut, chop, and/or saw marks that reflect inexperience, poor tool selection, and even frustration. The collective marks of both professional and amateur butchers are “signatures” that may be interpreted to enhance faunal analyses and site interpretations