Tuttle's Butchers

203 year old Human construction, large sized

Location: City of Meltford

Owned by: Philippa Tuttle

A large brick house with a slate tile roof. A painting of Humans hang on the wall. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Georgina Springer Butcher's Apprentice 13 Female Human She is an adolescent human with amber eyes, scruffy dyed brown hair, and pale white skin.
Grover Boyd Butcher's Apprentice 16 Male Human He is an adolescent human with brown eyes, very short dark-brown hair, and medium brown skin.
Harvey Brock Junior Butcher 36 Male Human He is an adult human with grey eyes, short auburn hair, a big bushy beard, and olive skin.
Helias Tuttle Housekeeper 28 Male Human He is an adult human with amber eyes, scruffy black hair, a goatee, and medium brown skin.
Ina Warren Butcher's Apprentice 12 Female Human She is an adolescent human with brown eyes, scruffy auburn hair, and dark brown skin.
Isaac Greenwood the 2nd Butcher's Apprentice 13 Male Human He is an adolescent human with brown eyes, brown hair in a ponytail, and medium brown skin.
Johnson Tuttle 4 Male Human He is a human child with hazel eyes, scruffy dark-brown hair, and medium brown skin.
Nina Sparks 53 Female Human She is an elderly human with grey eyes, long tied back white hair, and olive skin.
Pamphilla Brock 2 Female Human She is an infant human with brown eyes, a bald head, and medium brown skin.
Penelope Brock Housekeeper 36 Female Human She is an adult human with brown eyes (behind a pair of spectacles), long flowing black hair, and medium brown skin.
Philippa Tuttle Butcher 31 Female Human She is an adult human with amber eyes, black hair in a ponytail, and medium brown skin.
Wallace Brock 6 Male Human He is a human child with brown eyes, short curly black hair, and medium brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 95% and 116% of their base value.

Available Price Value Item Description Weight
1 1 gp 1 sp 1 gp A Blade of Boar Rich in flavor with a heavy marbling, the blade is taken from the lower shoulder and is a great slow cooking joint with the bone left in. 5 lbs.
3 5 gp 2 sp 5 gp A Leg of Boar A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. 17 lbs.
23 4 sp 8 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
2 8 sp 9 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 3 lbs.
1 2 gp 1 sp 2 gp A Whole Goose Plucked and gutted, this substantial bird is ready to be cooked. 4 lbs.
1 5 sp 5 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 3 lbs.
7 5 sp 6 cp 5 sp A cut of Boar Belly An inexpensive, fatty cut of meat from the underside near the loin. 1 lb.
2 1 sp 1 sp Boar Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
1 1 gp 6 sp 1 gp 5 sp Boar Loin A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd. 3 lbs.
1 1 gp 1 sp 1 gp Boars Head An intact whole head of wild boar. 5 lbs.
3 1 gp 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 2 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.
5 1 sp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
4 1 sp 1 cp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
3 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.
1 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.
8 2 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
24 2 sp 2 cp 2 sp City of Meltford's Black Pudding Round sausages made from goose blood and barley. ³⁄₁₆ lb.
3 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.
2 2 sp 3 cp 2 sp Duck Breast A premium cut of duck. Sold with the skin on. ¼ lb.
4 1 sp 9 cp 2 sp Duck Leg A premium cut of duck, on the bone. ¼ lb.
3 5 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.
3 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.
2 8 cp 8 cp Goose 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.
6 3 sp 8 cp 4 sp Goose Breast A premium cut of goose. Sold with the skin on. ½ lb.
2 4 cp 3 cp Goose Giblets 'All the best bits'. Sold by the pound. 1 lb.
4 4 sp 4 cp 4 sp Goose Leg A premium cut of goose, on the bone. ½ lb.
1 1 sp 1 cp 1 sp Goose Livers Tender and sweet, these goose livers would make a tasty pâté. ⅛ lb.
3 8 cp 8 cp Goose 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 8 cp 8 cp Goose Wings All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal. ⁷⁄₁₆ lb.
3 8 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 cp 3 cp Grouse Giblets 'All the best bits'. Sold by the pound. 1 lb.
2 4 sp 4 cp 4 sp Grouse Leg A premium cut of grouse, on the bone. ½ lb.
2 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.
4 8 cp 8 cp Grouse Wings All three wing parts. 24 inches long. ¼ lb.
5 6 sp 8 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 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 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
2 3 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
1 2 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 4 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
6 1 sp 1 sp Pigs's Eyes The Eyes has been carefully removed and are being sold as a delicacy.
2 4 sp 9 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 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.

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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