Rekol's Discount Butchers
28 year old Human construction, small sized
Location: Whisley
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
At this location, items are priced between 88% and 91% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 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. |
| 6 | 1 sp | 1 sp | Chicken Breast | A premium cut of chicken. Sold with the skin on. | ¼ lb. |
| 3 | 1 sp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
| 4 | 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. |
| 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. |
| 2 | 4 sp 5 cp | 5 sp | Rack of Goat Rib | A rack of goat ribs, not the meatiest of cuts. | 1 lb. |
| 6 | 4 sp 6 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
| 19 | 1 sp 8 cp | 2 sp | Rekol's duck sausages | Sausages made from the finest cuts of duck and Whisley's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 3 | 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. |
| 1 | 1 sp 4 cp | 1 sp 6 cp | Turkey 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. | 1 lb. |
| 2 | 7 sp 2 cp | 8 sp | Turkey Breast | A premium cut of turkey. Sold with the skin on. | 1 lb. |
| 2 | 7 sp | 8 sp | Turkey Leg | A premium cut of turkey, on the bone. | 1 lb. |
| 1 | 1 sp 4 cp | 1 sp 6 cp | Turkey Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ⅜ lb. |
| 1 | 1 sp 1 cp | 1 sp 2 cp | Turkey Wings | All three wing parts. A small meal on their own. | ¾ 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.