In a limited number of locations, the outflow of the garderobe chutes contained considerable quantities of large bone material. These bones are no table scraps, but slaughter or kitchen waste. This bone material will be examined for chopping and cutting marks in a laboratory. The tiny bone fragments in the sieve residues, on the other hand, can be interpreted as table waste. Archaeozoological research gives us insight in the slaughter policy and the menu of the castle's inhabitants. Which animal meat dominated the menu? Were these animals slaughtered on site? Do the finds include remains from animals that are not typical of the area of Beersel? Or of animals that are not suitable for human consumption?
