Sackfoot's Artisanal Butchers

14 year old Human construction, small sized

Owned by: Nicholaus Sackfoot

A small half-timbered house. A painting of Humans hang on the wall. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Callie Stevenson	Butcher's Apprentice	17	Female	Human	She is an adolescent human with brown eyes, long tied back black hair, and dark brown skin.
Nicholaus Sackfoot	Butcher	50	Male	Human	He is an elderly human with brown eyes, short curly grey hair, bushy sideburns, and medium brown skin.
Pagan Sackfoot	Housekeeper	41	Male	Human	He is an adult human with amber eyes, strawberry hair in braids, a full beard, and light pink skin.

Family Tree

Nicholaus Sackfoot (♂/50) + Pagan Sackfoot nee Sawyer (♂/41/Nicholaus' husband)

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 108% and 117% of their base value.

Available	Price	Value	Item	Description	Weight
2	6 gp 9 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
2	5 sp 8 cp	5 sp	A Whole Pheasant	Plucked and gutted, this bird was hung for a week to enhance the flavor.	5 lbs.
1	6 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
4	1 gp 2 sp	1 gp	Breast of Lamb	Layers of fat and lean tied in a roll.	1 lb.
1	9 cp	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 6 cp	4 sp	Grouse Leg	A premium cut of grouse, on the bone.	½ lb.
1	9 cp	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.
7	3 sp 3 cp	3 sp	Lamb Rib Chop	A lamb chop on a single rib.	⅜ lb.
3	5 gp 6 sp	5 gp	Lamb Shoulder	This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting.	6 lbs.
7	2 gp 3 sp	2 gp	Lamb leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	2 lbs.
4	1 sp 2 cp	1 sp	Lamb's Tongue	The Tongue has been carefully removed and are being sold as a delicacy.
27	5 sp 6 cp	5 sp	Loin of Lamb (Steak Cut)	Tender and flavorful, the loin is a prized cut of lamb.	¼ lb.
3	1 gp 2 sp	1 gp	Neck of Lamb	A tough cut that needs very long, slow cooking.	1 lb.
20	2 sp 3 cp	2 sp	Nicholaus' pork sausages	Sausages made from the finest cuts of pork and Ilbaham'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.
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.
1	4 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
6	5 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.

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.