Bates' Butchers

197 year old Human construction, small sized

Location: Willenwich

Owned by: Thirza Bates

A small brick house with a slate tile roof. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Aredri East Butcher's Apprentice 17 Female Half-Elf She is an adolescent half-elf with brown eyes, black hair in a ponytail, and dark brown skin.
Blodwen Ryan the 2nd Butcher's Apprentice 18 Female Human She is an adolescent human with amber eyes, dark-brown hair in braids, and medium brown skin.
Cheeli Atwater 53 Female Otterfolk She is an elderly otterfolk with grey eyes and light brown fur with dark brown stripes.
Edna Spalding Butcher's Apprentice 14 Female Human She is an adolescent human with grey eyes, strawberry hair in a plait, and light pink skin.
Harold Bates Housekeeper 25 Male Tiefling He is an adult tiefling with white eyes, very short strawberry hair, stubble, and red skin. He has large curved horns.
Idonea Bates Housekeeper 32 Female Human She is an adult human with grey eyes, short dyed dark-brown hair, and light brown skin.
Nelson Bates 53 Male Human He is an elderly human with hazel eyes, dark-brown hair in a plait, a clean shaven face, and dark brown skin.
Thirza Bates Butcher 50 Female Tiefling She is an elderly tiefling with black eyes, long tied back silver hair, and wine-purple skin. She has large curved horns.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 95% and 107% of their base value.

Available Price Value Item Description Weight
3 8 gp 2 sp 8 gp A Leg of Mutton A substantial portion of thick but tender meat ideal for braising or stewing. 6 lbs.
2 9 sp 2 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 2 lbs.
1 5 sp 8 cp 6 sp Breast of Goat A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting. 1 lb.
2 1.5 gp Breast of Mutton Layers of fat and lean tied in a roll. 2 lbs.
2 5 cp 4 cp Duck 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 2 sp 2 sp Duck Breast A premium cut of duck. Sold with the skin on. ¼ lb.
2 3 cp 3 cp Duck Giblets 'All the best bits'. Sold by the pound. 1 lb.
3 2 sp 1 cp 2 sp Duck Leg A premium cut of duck, on the bone. ¼ lb.
5 9 cp 8 cp Duck Livers Tender and sweet, these duck livers would go well with bacon. ¹⁄₁₆ lb.
2 4 cp 4 cp Duck 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 6 cp 6 cp Duck 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.
1 2 gp 1 sp 2 gp Goat Loin Tender and lean, the loin is a prized cut of goat meat. 3 lbs.
2 9 sp 5 cp 1 gp Goat Shank A meaty cut of leg muscle from above the knee. Still on the bone. 1 lb.
2 1 sp 1 sp Lamb's Spleen The Spleen has been carefully removed and are being sold as a delicacy.
11 3 sp 9 cp 4 sp Mutton Loin (Steak Cut) Tender and flavorful, the loin is a prized cut of mutton. ¼ lb.
8 5 sp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
3 7 gp 5 sp 7 gp Mutton Shoulder This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. 7 lbs.
2 3 gp 3 gp Mutton leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 6 lbs.
2 1 gp 1 gp Neck of Goat A very meaty cut, perfect for braising. 1 lb.
3 1 gp 6 sp 1 gp 5 sp Neck of Mutton A tough cut that needs very long, slow cooking. 2 lbs.
3 5 sp 4 cp 5 sp Rack of Goat Rib A rack of goat ribs, not the meatiest of cuts. 1 lb.
4 5 sp 1 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
4 1 gp 1 sp 1 gp Shoulder of Goat A mix of both bone in and boneless pieces. Sold by the pound. 1 lb.
21 2 sp 2 sp Thirza's goose sausages Sausages made from the finest cuts of goose and Willenwich's famous herbs. Sold in strings of four. ³⁄₁₆ lb.

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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