Bungo's Fresh Butchers

485 year old Halfling construction, small sized

Owned by: Bungo Marks-Griffin

A small Cob-walled home with round windows. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Bungo Marks-Griffin	Butcher	107	Male	Halfling	He is an elderly halfling with amber eyes, a bald head, a clean shaven face, and medium brown skin.
Frodous Burrowgins	Butcher's Apprentice	18	Male	Halfling	He is an adolescent halfling with grey eyes, very short strawberry hair, and light brown skin.
Scudnd Mark	Butcher's Apprentice	14	Male	Halfling	He is an adolescent halfling with amber eyes, short dark-brown hair, and medium brown skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 94% and 118% of their base value.

Available	Price	Value	Item	Description	Weight
2	8 gp 2 sp	8 gp	A Leg of Mutton	A substantial portion of thick but tender meat ideal for braising or stewing.	5 lbs.
13	5 sp 4 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	6 lbs.
1			Beef Chuck	A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef.	100 lbs.
9			Beef Rib Steak	A single steak. Very tender meat. Ideal for roasting or grilling.	4½ lbs.
42			Beef Round	Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy.	2 lbs.
3	1.5 gp		Breast of Mutton	Layers of fat and lean tied in a roll.	2 lbs.
14	2 sp 2 cp	2 sp	Bungo's chicken sausages	Sausages made from the finest cuts of chicken and Tolphshire's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
22	2 sp 1 cp	2 sp	Bungo's goose sausages	Sausages made from the finest cuts of goose and Tolphshire's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
3	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.
3	1 sp 1 cp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
1	3 cp	2 cp	Chicken Giblets	'All the best bits'. Sold by the pound.	1 lb.
3	1 sp 1 cp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
4	4 cp	4 cp	Chicken Livers	Tender, creamy and smooth in texture, chicken livers have a strong flavor with a metallic tinge.	¹⁄₁₆ lb.
2	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.
5	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.
6	1 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
6	1 sp	1 sp	Cow's Eyes	The Eyes has been carefully removed and are being sold as a delicacy.
13	4 sp 1 cp	4 sp	Mutton Loin (Steak Cut)	Tender and flavorful, the loin is a prized cut of mutton.	¼ lb.
6	4 sp 8 cp	5 sp	Mutton Rib Chop	A mutton chop on a single rib.	⅝ lb.
1	7 gp 1 sp	7 gp	Mutton Shoulder	This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting.	4 lbs.
1	3 gp 2 sp	3 gp	Mutton leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	5 lbs.
2	1 gp 7 sp	1 gp 5 sp	Neck of Mutton	A tough cut that needs very long, slow cooking.	2 lbs.
4			Porterhouse Steak	A beef short loin steak. Both meaty and tender. Larger than a T-Bone.	1½ lbs.
2	5 sp 4 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
3			Strip Steak	A beef short loin steak. Marbles easily, making for a moist steak.	½ lb.
3			T-Bone Steak	A beef short loin steak. Both meaty and tender. Cooks quickly.	1 lb.
2	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.
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.
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.