Military Diet on the Border

Archaeological investigations at Fort Brown (41CF96) have provided a wealth of information about military life in south Texas. This re-analysis of the faunal material recovered by the Archaeological Research Laboratory’s survey efforts in 1988 investigates butchering patterns found at the site. While evidence for modern European American cuts are present, processing of beef os coxae and sacrum are inconsistent with current European American butchery practices. The assemblage is dominated by inexpensive cuts of meat that would have allowed for easy cooking within stews or soups. The butchery patterns seen at Fort Brown are compared to early twentieth century military standards as well as local, and particularly Mexican, influences on Fort Brown foodways.