Mounteney's Butchers

107 year old Human construction, large sized

Location: City of Meltford

Owned by: Addie Mounteney

A large half-timbered house with a thatched roof. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Addie Mounteney Butcher 48 Female Human She is an adult human with amber eyes, strawberry hair in braids, and light brown skin.
Augustus Mounteney Housekeeper 48 Male Human He is an adult human with amber eyes, a bald head, a clean shaven face, and pale white skin.
Giles Gross the 2nd Butcher's Apprentice 15 Male Tiefling He is an adolescent tiefling with silver eyes, long flowing black hair, and plum skin. He has large curled horns.
Helias Canady Housekeeper 34 Male Human He is an adult human with amber eyes, scruffy dyed strawberry hair, a long beard, and light brown skin.
Hettie Proctor Butcher's Apprentice 17 Female Human She is an adolescent human with grey eyes, long curly dark-brown hair, and light brown skin.
Ida Mounteney Housekeeper 27 Female Human She is an adult human with amber eyes, long styled strawberry hair, and light brown skin.
Linda Warren Butcher's Apprentice 12 Female Human She is an adolescent human with amber eyes, short dark-brown hair, and light brown skin.
Tamar Canady Housekeeper 29 Female Human She is an adult human with brown eyes, short dyed black hair in a side parting, and dark brown skin.
Teresa Warren Butcher's Apprentice 12 Female Human She is an adolescent human with amber eyes, auburn hair in a ponytail, and olive skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 86% and 115% of their base value.

Available Price Value Item Description Weight
3 2 gp 2 sp 2 gp A Leg of Goat A substantial portion of thick but tender meat ideal for braising or stewing. 7 lbs.
3 6 gp 5 sp 6 gp A Leg of Lamb A substantial portion of thick but tender meat ideal for braising or stewing. 6 lbs.
4 8 gp 6 sp 8 gp A Leg of Mutton A substantial portion of thick but tender meat ideal for braising or stewing. 6 lbs.
1 4 sp 8 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 2 lbs.
5 6 cp 5 cp A Whole Pigeon Plucked and gutted, this little bird is ready to be cooked. ⅛ lb.
2 5 sp 5 cp 6 sp Breast of Goat A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting. 1 lb.
1 1 gp 1 sp 1 gp Breast of Lamb Layers of fat and lean tied in a roll. 1 lb.
30 2 sp 2 sp City of Meltford's Black Pudding Round sausages made from goose blood and oatmeal. ³⁄₁₆ lb.
1 1 gp 8 sp 2 gp Goat Loin Tender and lean, the loin is a prized cut of goat meat. 3 lbs.
4 8 sp 8 cp 1 gp Goat Shank A meaty cut of leg muscle from above the knee. Still on the bone. 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.
2 3 sp 7 cp 4 sp Grouse Leg A premium cut of grouse, on the bone. ½ lb.
1 1 sp 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.
2 9 cp 8 cp Grouse Wings All three wing parts. 24 inches long. ¼ lb.
9 2 sp 6 cp 3 sp Lamb Rib Chop A lamb chop on a single rib. ⅜ lb.
3 5 gp 1 sp 5 gp Lamb Shoulder This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. 5 lbs.
1 2 gp 2 sp 2 gp Lamb leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 1 lb.
14 5 sp 7 cp 5 sp Loin of Lamb (Steak Cut) Tender and flavorful, the loin is a prized cut of lamb. ¼ lb.
15 7 sp 6 cp 8 sp Minced chicken meat Prime ground chicken for all your cooking needs. Sold by the lb. 1 lb.
5 5 sp 5 cp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
3 6 gp 8 sp 7 gp Mutton Shoulder This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. 6 lbs.
3 2 gp 6 sp 3 gp Mutton leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 5 lbs.
4 1 gp 1 sp 1 gp Neck of Lamb A tough cut that needs very long, slow cooking. 1 lb.
3 2 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.
3 1 sp 1 cp 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
2 1 sp 2 cp 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
3 2 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
3 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 9 cp 1 sp Pheasant Thigh A premium cut of pheasant, on the bone. ¼ lb.
1 3 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
3 1 sp 1 sp Pigs's Liver The Liver has been carefully removed and are being sold as a delicacy.
1 5 sp 3 cp 5 sp Rack of Goat Rib A rack of goat ribs, not the meatiest of cuts. 1 lb.
5 4 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.
6 8 sp 8 cp 1 gp Shoulder of Goat A mix of both bone in and boneless pieces. Sold by the pound. 1 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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