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
14	4 sp 5 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
3	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 4 cp	5 sp	A Whole Pheasant	Plucked and gutted, this bird was hung for a week to enhance the flavor.	6 lbs.
1	5 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
4	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.
3	9 cp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
3	9 cp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ 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.
6	9 cp	1 sp	Chicken's Eyes	The Eyes has been carefully removed and are being sold as a delicacy.
5	1 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
1	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.
2	3 sp 6 cp	4 sp	Grouse Breast	A premium cut of goose. Sold with the skin on.	½ lb.
2	3 sp 6 cp	4 sp	Grouse Leg	A premium cut of grouse, on the bone.	½ lb.
1	7 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.
20	7 sp 3 cp	8 sp	Minced chicken meat	Prime ground chicken for all your cooking needs. Sold by the lb.	1 lb.
14	7 sp 1 cp	8 sp	Minced pigeon meat	Prime ground pigeon for all your cooking needs. Sold by the lb.	1 lb.
8	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.
4	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.
33			Venison Jerky	Jerky made from venison flank. Stores very well.	¹⁄₁₆ lb.
3			Venison Loin Steaks	The prized cut. Full of flavor and tender.	½ lb.
1			Venison Neck	A tough and strongly flavored cut. Works well in stews and soups.	2 lbs.
2			Venison Tenderloin	A whole venison tenderloin. So tender, needs little preparation.	½ lb.
1			Whole Venison Round	A versatile cut with a strong flavor that can be used for steaks, jerky, or stews.	5 lbs.
3			Whole Venison Shank	A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame.	1¾ lbs.
1			Whole Venison Shoulder	A whole venison shoulder. Slow cook until the meat falls off the bone.	2½ 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.