Obso's Fresh Butchers

801 year old Halfling construction, large sized

Owned by: Obso Smallgins-Woodruff

A historic 0th Century cob-walled house. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Bando Woodruff	Butcher's Apprentice	20	Male	Halfling	He is an adolescent halfling with grey eyes, long flowing strawberry hair, and light pink skin.
Blanpho Dugsward	Butcher's Apprentice	13	Male	Halfling	He is an adolescent halfling with black eyes, short curly black hair, and black skin.
Hildna Longwort-Woodruff	Butcher's Apprentice	13	Female	Halfling	She is an adolescent halfling with brown eyes, short dark-brown hair in a side parting, and medium brown skin.
Matilla Longwort	Butcher's Apprentice	13	Female	Halfling	She is an adolescent halfling with blue eyes, long curly blond hair, and olive skin.
Obin Deyer-Woodruff	Butcher's Apprentice	17	Male	Halfling	He is an adolescent halfling with grey eyes, scruffy auburn hair, and light pink skin.
Obso Smallgins-Woodruff	Butcher	98	Male	Halfling	He is an elderly halfling with amber eyes (behind a pair of spectacles), a shaved head, a long beard, and light pink skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 119% and 120% of their base value.

Available	Price	Value	Item	Description	Weight
3	2 gp 4 sp	2 gp	A Leg of Goat	A substantial portion of thick but tender meat ideal for braising or stewing.	7 lbs.
6	6 sp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	5 lbs.
2	6 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
1			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.
3			Beef Plate	A thin and fatty cut of beef with a strong flavor. Good for grinding.	1 lb.
5			Beef Rib Steak	A single steak. Very tender meat. Ideal for roasting or grilling.	4½ lbs.
13	2 sp 4 cp	2 sp	Bingworth's Black Pudding	Round sausages made from cow blood and onion.	³⁄₁₆ lb.
2	7 sp 1 cp	6 sp	Breast of Goat	A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting.	1 lb.
4	1.5 gp		Breast of Mutton	Layers of fat and lean tied in a roll.	2 lbs.
2	3 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.
6	1 sp 2 cp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
7	1 sp 2 cp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
5	3 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.
4	4 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.
8	2 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
8	1 sp 2 cp	1 sp	Goose's Spleen	The Spleen has been carefully removed and are being sold as a delicacy.
4	8 sp 3 cp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
12	9 sp 5 cp	8 sp	Minced goose meat	Prime ground goose for all your cooking needs. Sold by the lb.	1 lb.
14	9 sp 6 cp	8 sp	Minced turkey meat	Prime ground turkey for all your cooking needs. Sold by the lb.	1 lb.
8	6 sp	5 sp	Mutton Rib Chop	A mutton chop on a single rib.	⅝ lb.
1	8 gp 3 sp	7 gp	Mutton Shoulder	This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting.	7 lbs.
3	3 gp 6 sp	3 gp	Mutton leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	4 lbs.
3	1 gp 2 sp	1 gp	Neck of Goat	A very meaty cut, perfect for braising.	1 lb.
13	2 sp 4 cp	2 sp	Obso's turkey sausages	Sausages made from the finest cuts of turkey and Bingworth's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
1	3 cp	2 cp	Pheasant 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.
2	1 sp 2 cp	1 sp	Pheasant Breast	A premium cut of pheasant. Sold with the skin on.	¼ lb.
1	1 sp 2 cp	1 sp	Pheasant Drumstick	A premium cut of pheasant, with the foot attached.	¼ lb.
3	3 cp	2 cp	Pheasant Giblets	'All the best bits'. Sold by the pound.	1 lb.
1	3 cp	2 cp	Pheasant 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.
3	1 sp 2 cp	1 sp	Pheasant Thigh	A premium cut of pheasant, on the bone.	¼ lb.
3	4 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
1			Porterhouse Steak	A beef short loin steak. Both meaty and tender. Larger than a T-Bone.	1½ lbs.
2	6 sp	5 sp	Rack of Goat Rib	A rack of goat ribs, not the meatiest of cuts.	1 lb.
4	6 sp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
5			Strip Steak	A beef short loin steak. Marbles easily, making for a moist steak.	½ lb.
6			T-Bone Steak	A beef short loin steak. Both meaty and tender. Cooks quickly.	1 lb.
4	2 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.
4			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.