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	6 gp	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.
2	7 gp 1 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
2	2 sp 4 cp	2 sp	A Whole Hare	Skinned and gutted, this hare is ready to be cooked.	2 lbs.
1	6 sp	5 sp	A Whole Pheasant	Plucked and gutted, this bird was hung for a week to enhance the flavor.	4 lbs.
1	6 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
1	1 sp 2 cp	1 sp	A Whole Rabbit	Skinned and gutted, this rabbit is ready to be cooked.	2 lbs.
2	6 sp	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.
4			Beef Flank Steak	A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly.	1 lb.
7			Beef Rib Steak	A single steak. Very tender meat. Ideal for roasting or grilling.	4½ lbs.
18	2 sp 4 cp	2 sp	Bingworth's Black Pudding	Round sausages made from chicken blood and bread.	³⁄₁₆ lb.
1	1 sp 2 cp	1 sp	Boar Cheek	Meaty little portions marbled with fat.	³⁄₁₆ lb.
1	1 gp 2 sp	1 gp	Boars Head	An intact whole head of wild boar.	5 lbs.
3	1 gp 2 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 gp 2 sp	1 gp	Breast of Lamb	Layers of fat and lean tied in a roll.	1 lb.
1	1 sp	8 cp	Grouse 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.
1	4 sp 8 cp	4 sp	Grouse Leg	A premium cut of grouse, on the bone.	½ lb.
1	1 sp	8 cp	Grouse 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	1 sp	8 cp	Grouse Wings	All three wing parts. 24 inches long.	¼ lb.
6	8 sp 4 cp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
9	3 sp 6 cp	3 sp	Lamb Rib Chop	A lamb chop on a single rib.	⅜ lb.
2	6 gp	5 gp	Lamb Shoulder	This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting.	5 lbs.
1	2 gp 4 sp	2 gp	Lamb leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	3 lbs.
11	6 sp	5 sp	Loin of Lamb (Steak Cut)	Tender and flavorful, the loin is a prized cut of lamb.	¼ lb.
12	9 sp 5 cp	8 sp	Minced mutton meat	Prime ground mutton for all your cooking needs. Sold by the lb.	1 lb.
10	9 sp 5 cp	8 sp	Minced pheasant meat	Prime ground pheasant 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.
18	2 sp 4 cp	2 sp	Obso's grouse sausages	Sausages made from the finest cuts of grouse 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.
1	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.
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.
2	1 sp 2 cp	1 sp	Pheasant Thigh	A premium cut of pheasant, on the bone.	¼ lb.
2	4 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
7	1 sp 2 cp	1 sp	Pigs's Heart	The Heart has been carefully removed and are being sold as a delicacy.
5			Porterhouse Steak	A beef short loin steak. Both meaty and tender. Larger than a T-Bone.	1½ lbs.
8	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.
4			Strip Steak	A beef short loin steak. Marbles easily, making for a moist steak.	½ lb.
1			T-Bone Steak	A beef short loin steak. Both meaty and tender. Cooks quickly.	1 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.
2			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.