Gaufridus' Fresh Butchers

130 year old Human construction, medium sized

Location: Cheltenby

Owned by: Gaufridus Gage

The wooden beams on this 7th Century home are painted red. Paintings of long-lost relatives hang on the walls, each with a name-plaque. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Alveua Gage Housekeeper 32 Female Human She is an adult human with brown eyes, long flowing brown hair, and medium brown skin.
Alwin Ray Housekeeper 40 Male Human He is an adult human with amber eyes, short curly dark-brown hair, a clean shaven face, and dark brown skin.
Beatrix Gage Housekeeper 23 Female Human She is an adult human with blue eyes, long styled brown hair, and light brown skin.
Donald Rude Butcher's Apprentice 17 Male Human He is an adolescent human with amber eyes, short light-brown hair, and olive skin.
Gaufridus Gage Butcher 28 Male Human He is an adult human with brown eyes, long curly dyed black hair, a long beard, and dark brown skin.
Hartley Conrad the 2nd Butcher's Apprentice 12 Male Human He is an adolescent human with amber eyes, scruffy dark-brown hair, and medium brown skin.
Hazel Gage Housekeeper 19 Female Human She is an adult human with grey eyes, brown hair in a plait, and light brown skin.
Hiram Gage the 2nd 2 Male Human He is an infant human with brown eyes, a bald head, and medium brown skin.
Jean Ray Housekeeper 36 Female Human She is an adult human with amber eyes, brown hair in a ponytail, and light brown skin.
Nigellus David the 2nd Butcher's Apprentice 16 Male Human He is an adolescent human with brown eyes, auburn hair in a plait, and medium brown skin.
Stuart Sparks the 2nd Butcher's Apprentice 13 Male Human He is an adolescent human with brown eyes, black hair worn in a rounded bowl cut, and dark brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 95% and 113% of their base value.

Available Price Value Item Description Weight
1 5 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 6 sp 3 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 gp 1 gp Breast of Lamb Layers of fat and lean tied in a roll. 1 lb.
18 2 sp 2 cp 2 sp Gaufridus' chicken sausages Sausages made from the finest cuts of chicken and Cheltenby's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
17 2 sp 2 cp 2 sp Gaufridus' mutton sausages Sausages made from the finest cuts of mutton and Cheltenby's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
14 2 sp 1 cp 2 sp Gaufridus' pigeon sausages Sausages made from the finest cuts of pigeon and Cheltenby's famous herbs. Sold in strings of four. 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.
1 1 gp 1 sp 1 gp Goat Shank A meaty cut of leg muscle from above the knee. Still on the bone. 1 lb.
6 6 sp 7 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
8 3 sp 4 cp 3 sp Lamb Rib Chop A lamb chop on a single rib. ⅜ lb.
4 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.
4 2 gp 2 gp Lamb leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 1 lb.
20 5 sp 6 cp 5 sp Loin of Lamb (Steak Cut) Tender and flavorful, the loin is a prized cut of lamb. ¼ lb.
1 1 gp 1 sp 1 gp Neck of Goat A very meaty cut, perfect for braising. 1 lb.
1 5 sp 6 cp 5 sp Rack of Goat Rib A rack of goat ribs, not the meatiest of cuts. 1 lb.
9 5 sp 2 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.
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