How did first nations use to pound meat using bones?

First Nations peoples traditionally pounded meat using bones by utilizing the hard, dense structure of animal bones as tools. They would often fashion the bones into pounders or mallets, using them to break down the fibers of the meat, making it easier to dry or preserve. This technique was particularly useful for preparing meats for jerky, an essential food source that could be stored for long periods. The process not only enhanced the meat's texture but also allowed for more efficient preservation methods.