Hines' Local Butchers

139 year old Human construction, medium sized

Location: Port Walbrook

Owned by: Gregorius Hines

The wooden beams on this 7th Century home are painted teal. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Diana Hines 10 Female Human She is a human child with grey eyes, short curly auburn hair, and light brown skin.
Estrild Hines 8 Female Human She is a human child with brown eyes, scruffy auburn hair, and medium brown skin.
Gregorius Hines Butcher 61 Male Human He is an elderly human with brown eyes, balding grey hair, a clean shaven face, and dark brown skin.
Hubert Hines the 2nd 1 Male Human He is an infant human with hazel eyes, a bald head, and medium brown skin.
Kate Dye Butcher's Apprentice 13 Female Human She is an adolescent human with amber eyes, long tied back dark-brown hair, and medium brown skin.
Leo Hines Housekeeper 47 Male Human He is an adult human with hazel eyes, short black hair, a full beard, and dark brown skin.
Mabil Hines Housekeeper 35 Female Human She is an adult human with hazel eyes, short curly black hair, and dark brown skin.
Mayme Hines 5 Female Human She is a human child with brown eyes, shoulder-length auburn hair, and medium brown skin.
Norman Hines Junior Butcher 36 Male Human He is an adult human with grey eyes, auburn hair in a mohawk, a big bushy beard, and light brown skin.
Osbert Hines 2 Male Human He is an infant human with brown eyes, scruffy brown hair, and dark brown skin.
Roxie Frost Butcher's Apprentice 17 Female Human She is an adolescent human with grey eyes, strawberry hair in a bun, and pale white skin.
Tamar Small Butcher's Apprentice 16 Female Human She is an adolescent human with amber eyes, long tied back dyed red hair, and medium brown skin.
Ydenia Cook Butcher's Apprentice 12 Female Human She is an adolescent human with grey eyes, long styled strawberry hair, and light pink skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 87% and 111% of their base value.

Available Price Value Item Description Weight
3 9 sp 8 cp 1 gp A Blade of Boar Rich in flavor with a heavy marbling, the blade is taken from the lower shoulder and is a great slow cooking joint with the bone left in. 5 lbs.
2 4 gp 4 sp 5 gp A Leg of Boar A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. 19 lbs.
4 8 gp 8 sp 8 gp A Leg of Mutton A substantial portion of thick but tender meat ideal for braising or stewing. 5 lbs.
5 5 sp 1 cp 5 sp A cut of Boar Belly An inexpensive, fatty cut of meat from the underside near the loin. 1 lb.
2 Beef Chuck A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. 100 lbs.
3 Beef Flank Steak A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly. 1 lb.
4 Beef Plate A thin and fatty cut of beef with a strong flavor. Good for grinding. 1 lb.
9 Beef Rib Steak A single steak. Very tender meat. Ideal for roasting or grilling. 4½ lbs.
31 Beef Round Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. 2 lbs.
1 Beef Sirloin A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. 20 lbs.
2 9 cp 1 sp Boar Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
2 1 gp 6 sp 1 gp 5 sp Boar Loin A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd. 3 lbs.
2 1 gp 1 sp 1 gp Boars Head An intact whole head of wild boar. 5 lbs.
2 1 gp 1 sp 1 gp Boars Spareribs Cut from the side near the belly, this lean rack of ribs will cook well over an open fire. 3 lbs.
3 1.5 gp Breast of Mutton Layers of fat and lean tied in a roll. 2 lbs.
6 2 cp 2 cp Chicken Back What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. ¼ lb.
5 1 sp 1 cp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
3 1 sp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
6 2 cp 2 cp Chicken Neck There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. ¹⁄₁₆ lb.
7 3 cp 3 cp Chicken Wings All three wing parts. Little more than a snack. You'll need at least 6 of these before you call it a meal. ³⁄₁₆ lb.
4 1 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
19 2 sp 2 sp Gregorius' chicken sausages Sausages made from the finest cuts of chicken and Port Walbrook's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
9 7 sp 4 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
10 3 sp 8 cp 4 sp Mutton Loin (Steak Cut) Tender and flavorful, the loin is a prized cut of mutton. ¼ lb.
10 5 sp 2 cp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
3 6 gp 7 sp 7 gp Mutton Shoulder This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. 5 lbs.
1 2 gp 9 sp 3 gp Mutton leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 3 lbs.
1 1 gp 5 sp 1 gp 5 sp Neck of Mutton A tough cut that needs very long, slow cooking. 2 lbs.
13 2 sp 2 cp 2 sp Port Walbrook's Black Pudding Round sausages made from chicken blood and oatmeal. ³⁄₁₆ lb.
1 Porterhouse Steak A beef short loin steak. Both meaty and tender. Larger than a T-Bone. 1½ lbs.
5 4 sp 8 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
10 Strip Steak A beef short loin steak. Marbles easily, making for a moist steak. ½ lb.
2 T-Bone Steak A beef short loin steak. Both meaty and tender. Cooks quickly. 1 lb.
4 1 cp 1 cp The Parson's Nose A chicken's tail. Low on meat, mostly connective tissues and fat, with a distinctive flavor. ¹⁄₁₆ lb.
8 Whole Beef Brisket A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. 12 lbs.
3 Whole Beef Shank Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. 10 lbs.

Note

  • Butchers can be hired to kill a live animal or prepare a carcass, but the cost will usually exceed the price of buying the same meat from them directly. They will buy game stock at a roughly half the price that they sell the butchered product, but only if their stock is low. They wont buy livestock from a walk in.
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