Sylvia's Butchers

23 year old Human construction, large sized

Owned by: Sylvia

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

Occupants

Name	Role	Age	Gender	Race	Description
Sylvia	Butcher	43	Female	Human	She is an adult human with brown eyes, long styled dark-brown hair, and medium brown skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 94% and 107% of their base value.

Available	Price	Value	Item	Description	Weight
2	6 gp 4 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
12	5 sp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
1	4 sp 7 cp	5 sp	A Whole Pheasant	Plucked and gutted, this bird was hung for a week to enhance the flavor.	2 lbs.
2	6 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
2			Beef Chuck	A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef.	100 lbs.
5			Beef Plate	A thin and fatty cut of beef with a strong flavor. Good for grinding.	1 lb.
1	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.
1	1 sp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
2	1 sp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
1	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.
4	4 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.
4	1 sp	1 sp	Chicken's Tongue	The Tongue has been carefully removed and are being sold as a delicacy.
1	1 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
6	7 sp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
7	3 sp	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.
16	8 sp 2 cp	8 sp	Minced duck meat	Prime ground duck for all your cooking needs. Sold by the lb.	1 lb.
2	9 sp 6 cp	1 gp	Neck of Lamb	A tough cut that needs very long, slow cooking.	1 lb.
22	2 sp	2 sp	Otwick Town's Black Pudding	Round sausages made from lamb blood and onion.	³⁄₁₆ lb.
1	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.
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.
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.
2	1 sp	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.
2			Porterhouse Steak	A beef short loin steak. Both meaty and tender. Larger than a T-Bone.	1½ lbs.
9	4 sp 9 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
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.
1	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.
2			Venison Loin Steaks	The prized cut. Full of flavor and tender.	½ lb.
2			Venison Ribs	There's A small amount of fatty meat on the ribs. Slow cook until tender.	³⁄₁₆ lb.
10			Whole Beef Brisket	A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted.	12 lbs.
2			Whole Beef Shank	Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor.	10 lbs.
4			Whole Venison Shank	A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame.	1¾ lbs.
2			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.