Caribou butchering

Caribou was important to all cultures that had access to it, whether it was a primary or a supplemental food source.
Most parts of the caribou were used: flesh, marrow, sinew for thread, hide for clothing, antlers for bows and tools, tallow for lamp light, fat, blood, and the contents of the stomach and intestine.
Concept art by @Jordi Ayguasenosa Jara