Cottarl's Butchers
141 year old Halfling construction, medium sized
Location: Aldaham
Owned by: Cottarl Marks-Parker
A historic 7th Century half-timbered house. A symbol in the shape of a signpost hangs over the doorway. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Cotmald Burrowgins | Butcher's Apprentice | 19 | Male | Halfling | He is an adolescent halfling with brown eyes, very short black hair, and black skin. |
Cottarl Marks-Parker | Butcher | 113 | Male | Halfling | He is an elderly halfling with grey eyes, very short silver hair, stubble, and olive skin. |
Gundanas Marks | Butcher's Apprentice | 18 | Male | Halfling | He is an adolescent halfling with brown eyes, very short black hair, and medium brown skin. |
Mirabellaina Marks-Parker | 99 | Female | Halfling | She is an elderly halfling with amber eyes, long flowing silver hair, and medium brown skin. | |
Runo Marks | Butcher's Apprentice | 13 | Male | Halfling | He is an adolescent halfling with brown eyes, black hair in a plait, and black skin. |
Wilico Bolgefield | Housekeeper | 47 | Male | Halfling | He is an adult halfling with hazel eyes, long curly dark-brown hair, a clean shaven face, and medium brown skin. |
Family Tree
- Cottarl Marks-Parker nee Parker (♂/113) + Mirabellaina Marks-Parker nee Marks (♀/99/Cottarl's wife)
- Wilico Bolgefield (♂/47/Cottarl's father in-law's grandson)
Items for sale
At this location, items are priced between 105% and 114% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
2 | 2 gp 2 sp | 2 gp | A Leg of Goat | A substantial portion of thick but tender meat ideal for braising or stewing. | 7 lbs. |
2 | 2 gp 1 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 4 lbs. |
1 | Beef Chuck | A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. | 100 lbs. | ||
8 | Beef Rib Steak | A single steak. Very tender meat. Ideal for roasting or grilling. | 4½ lbs. | ||
27 | Beef Round | Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. | 2 lbs. | ||
2 | 2 gp 2 sp | 2 gp | Goat Loin | Tender and lean, the loin is a prized cut of goat meat. | 3 lbs. |
2 | 1 gp 1 sp | 1 gp | Goat Shank | A meaty cut of leg muscle from above the knee. Still on the bone. | 1 lb. |
1 | 9 cp | 8 cp | Goose 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. | ½ lb. |
2 | 4 sp 4 cp | 4 sp | Goose Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
2 | 9 cp | 8 cp | Goose Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ³⁄₁₆ lb. |
2 | 9 cp | 8 cp | Goose Wings | All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal. | ⁷⁄₁₆ lb. |
7 | 7 sp 9 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
15 | 8 sp 6 cp | 8 sp | Minced chicken meat | Prime ground chicken for all your cooking needs. Sold by the lb. | 1 lb. |
2 | 1 gp 1 sp | 1 gp | Neck of Goat | A very meaty cut, perfect for braising. | 1 lb. |
5 | 5 sp 4 cp | 5 sp | Rack of Goat Rib | A rack of goat ribs, not the meatiest of cuts. | 1 lb. |
7 | 5 sp 3 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
7 | 1 gp 1 sp | 1 gp | Shoulder of Goat | A mix of both bone in and boneless pieces. Sold by the pound. | 1 lb. |
4 | Venison Loin Steaks | The prized cut. Full of flavor and tender. | ½ lb. | ||
2 | Venison Neck | A tough and strongly flavored cut. Works well in stews and soups. | 2 lbs. | ||
4 | Venison Ribs | There's A small amount of fatty meat on the ribs. Slow cook until tender. | ³⁄₁₆ 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. | ||
1 | Whole Beef Shank | Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. | 10 lbs. | ||
3 | Whole Venison Shank | A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame. | 1¾ lbs. | ||
2 | Whole Venison Shoulder | A whole venison shoulder. Slow cook until the meat falls off the bone. | 2½ 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.