Rekol's Discount Butchers

28 year old Human construction, small sized

Owned by: Rekol Teaypup

Oiled canvas is pulled tight over a sturdy wooden frame. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Rekol Teaypup	Butcher	49	Male	Otterfolk	He is an elderly otterfolk with black eyes and dark brown fur with light brown patches.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 88% and 91% of their base value.

Available	Price	Value	Item	Description	Weight
2	5 gp 5 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
13	4 sp 6 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
1	1 gp 8 sp	2 gp	A Whole Grouse	Plucked and gutted, this substantial bird was hung for a week to enhance the flavor.	3 lbs.
1	4 sp 6 cp	5 sp	A Whole Pheasant	Plucked and gutted, this bird was hung for a week to enhance the flavor.	2 lbs.
1	5 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
2	8 sp 8 cp	1 gp	Breast of Lamb	Layers of fat and lean tied in a roll.	1 lb.
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	9 cp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
3	2 cp	2 cp	Chicken Giblets	'All the best bits'. Sold by the pound.	1 lb.
4	1 sp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
5	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	2 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	3 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.
5	1 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
8	2 sp 7 cp	3 sp	Lamb Rib Chop	A lamb chop on a single rib.	⅜ lb.
4	1 gp 8 sp	2 gp	Lamb leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	4 lbs.
9	4 sp 4 cp	5 sp	Loin of Lamb (Steak Cut)	Tender and flavorful, the loin is a prized cut of lamb.	¼ lb.
2	8 sp 9 cp	1 gp	Neck of Lamb	A tough cut that needs very long, slow cooking.	1 lb.
2	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.
4	9 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.
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.
1	9 cp	1 sp	Pheasant Thigh	A premium cut of pheasant, on the bone.	¼ lb.
2	3 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
4	4 sp 5 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
22	1 sp 8 cp	2 sp	Rekol's goose sausages	Sausages made from the finest cuts of goose and Whisley's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
12	1 sp 8 cp	2 sp	Rekol's pigeon sausages	Sausages made from the finest cuts of pigeon and Whisley's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
2	1 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.