Ten centuries ago, during a cold Northwestern Plains winter, along the upper Missouri River in what is now the State of Montana, a group of men equipped with bows and arrows intercepted and killed several dozen pronghorn antelope. Women who may have assisted in corralling the pronghorns processed the carcasses for meat and making hides. The people then consumed virtually all the edible parts of the pronghorns. After butchering the animals, they broke open the long bones to obtain marrow and grease, even the minuscule quantity contained in toe bones, and small amounts of edible substances located in the ventral part of the dentary, around the cheek-tooth roots. Then they pulverized the bones and boiled them to render nutritious grease.