Sally's Best Butchers
19 year old Human construction, large sized
Location: City of Meltford
Owned by: Sally Kyle
Oiled canvas is pulled tight over a sturdy wooden frame. A map of City of Meltford is framed on one wall. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Gwenllian Tuttle | Butcher's Apprentice | 12 | Female | Human | She is an adolescent human with brown eyes, long tied back dyed brown hair, and dark brown skin. |
Katherine Webb | Butcher's Apprentice | 16 | Female | Human | She is an adolescent human with amber eyes, long tied back strawberry hair, and light brown skin. |
Lucy Proctor | Butcher's Apprentice | 18 | Female | Tiefling | She is an adolescent tiefling with silver eyes, long styled black hair, and wine-purple skin. She has small curled horns. |
Marion Kyle | 11 | Female | Human | She is a human child with blue eyes, light-brown hair in braids, and light brown skin. | |
Sally Kyle | Butcher | 54 | Female | Human | She is an elderly human with grey eyes, long styled dyed auburn hair, and light brown skin. |
Viola Smith | Butcher's Apprentice | 17 | Female | Human | She is an adolescent human with grey eyes, long styled dark-brown hair, and light brown skin. |
Family Tree
- Sally Kyle nee Walker (♀/54)
- Marion Kyle (♀/11/Sally's daughter)
Items for sale
At this location, items are priced between 91% and 116% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
3 | 1 gp | 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 8 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. | 19 lbs. |
2 | 5 gp 7 sp | 6 gp | A Leg of Lamb | A substantial portion of thick but tender meat ideal for braising or stewing. | 6 lbs. |
1 | 9 sp 6 cp | 9 sp | A Whole Duck | Plucked and gutted, this plump bird is ready to be cooked. | 2 lbs. |
2 | 2 gp 3 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 5 lbs. |
1 | 2 gp | 2 gp | A Whole Grouse | Plucked and gutted, this substantial bird was hung for a week to enhance the flavor. | 3 lbs. |
2 | 5 sp 7 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 7 lbs. |
1 | 3 gp 1 sp | 3 gp | A Whole Turkey | Plucked and gutted, this massive bird is ready to be cooked. | 8 lbs. |
12 | 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 | Beef Chuck | A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. | 100 lbs. | ||
4 | Beef Flank Steak | A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly. | 1 lb. | ||
5 | Beef Plate | A thin and fatty cut of beef with a strong flavor. Good for grinding. | 1 lb. | ||
6 | Beef Rib Steak | A single steak. Very tender meat. Ideal for roasting or grilling. | 4½ lbs. | ||
1 | Beef Sirloin | A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. | 20 lbs. | ||
2 | 1 sp | 1 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
1 | 1 gp 1 sp | 1 gp | Boars Head | An intact whole head of wild boar. | 5 lbs. |
1 | 9 sp 4 cp | 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. |
2 | 1 gp | 1 gp | Breast of Lamb | Layers of fat and lean tied in a roll. | 1 lb. |
12 | 1 sp 8 cp | 2 sp | City of Meltford's Black Pudding | Round sausages made from goose blood and bread. | ³⁄₁₆ lb. |
2 | 4 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 2 cp | 2 sp | Duck Breast | A premium cut of duck. Sold with the skin on. | ¼ lb. |
1 | 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. |
2 | 7 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. |
4 | 1 sp | 1 sp | Goose's Heart | The Heart has been carefully removed and are being sold as a delicacy. | |
1 | 1 sp | 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 4 cp | 4 sp | Grouse Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
3 | 3 cp | 3 cp | Grouse Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
2 | 4 sp 3 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. |
4 | 7 sp 5 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
9 | 3 sp 4 cp | 3 sp | Lamb Rib Chop | A lamb chop on a single rib. | ⅜ lb. |
3 | 5 gp 2 sp | 5 gp | Lamb Shoulder | This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. | 6 lbs. |
3 | 1 gp 9 sp | 2 gp | Lamb leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 1 lb. |
8 | 5 sp | 5 sp | Loin of Lamb (Steak Cut) | Tender and flavorful, the loin is a prized cut of lamb. | ¼ lb. |
17 | 8 sp 2 cp | 8 sp | Minced turkey meat | Prime ground turkey for all your cooking needs. Sold by the lb. | 1 lb. |
3 | 1 gp 1 sp | 1 gp | Neck of Lamb | A tough cut that needs very long, slow cooking. | 1 lb. |
2 | 1 sp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
3 | 2 cp | 2 cp | Pheasant Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
2 | 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. |
2 | 3 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
2 | Porterhouse Steak | A beef short loin steak. Both meaty and tender. Larger than a T-Bone. | 1½ lbs. | ||
7 | 5 sp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
16 | 2 sp | 2 sp | Sally's pigeon sausages | Sausages made from the finest cuts of pigeon and City of Meltford's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
5 | 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. | ||
7 | Whole Beef Brisket | A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. | 12 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.