Bagiffer's Butchers
157 year old Human construction, large sized
Location: Otwick Town
Owned by: Adam Bagiffer
A large half-timbered house with a thatched roof. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Adam Bagiffer | Butcher | 45 | Male | Human | He is an adult human with grey eyes, scruffy blond hair, a horseshoe moustache, and pale white skin. |
Adam Bagiffer the 2nd | 2 | Male | Human | He is an infant human with grey eyes, wisps of blond hair, and light pink skin. | |
Arthurus Bagiffer | Junior Butcher | 21 | Male | Human | He is an adult human with grey eyes, blond hair in a ponytail, a long beard, and light pink skin. |
Lulu Bagiffer | Junior Butcher | 22 | Female | Human | She is an adult human with brown eyes, long styled dyed brown hair, and dark brown skin. |
Mildred Chaluner | Housekeeper | 30 | Female | Human | She is an adult human with grey eyes, long styled red hair, and pale white skin. |
Millie Bagiffer | 50 | Female | Human | She is an elderly human with amber eyes, short strawberry hair in a side parting, and light pink skin. | |
Pleall Bagiffer | 10 | Male | Human | He is a human child with amber eyes, short curly blond hair, and light pink skin. |
Family Tree
- Adam Bagiffer (♂/45) + Millie Bagiffer nee Daniels (♀/50/Adam's wife)
- Arthurus Bagiffer (♂/21/Adam's son) + Lulu Bagiffer nee Huff (♀/22/Adam's daughter in-law)
- Adam Bagiffer the 2nd (♂/2/Adam's grandson)
- Pleall Bagiffer (♂/10/Adam's son)
- Mildred Chaluner (♀/30/Adam's sister)
Items for sale
At this location, items are priced between 102% and 110% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
1 | 1 gp | 1 gp | A Blade of Pork | Rich in flavor with a heavy marbling, the blade is taken from the lower shoulder and is a great slow cooking joint with the bone left in. | 5 lbs. |
4 | 2 gp 1 sp | 2 gp | A Leg of Goat | A substantial portion of thick but tender meat ideal for braising or stewing. | 7 lbs. |
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. |
1 | 8 gp 7 sp | 8 gp | A Leg of Mutton | A substantial portion of thick but tender meat ideal for braising or stewing. | 6 lbs. |
19 | 5 sp 1 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 4 lbs. |
2 | 6 cp | 5 cp | A Whole Quail | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
5 | 5 sp 3 cp | 5 sp | A cut of Pork Belly | An inexpensive, fatty cut of meat from the underside of the pig near the loin. | 1 lb. |
19 | 2 sp 2 cp | 2 sp | Adam's pigeon sausages | Sausages made from the finest cuts of pigeon and Otwick Town's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
8 | 1 gp 7 sp | 1 gp 6 sp | Bacon | Salted, dried, and smoked. Will keep for 2 weeks. | 1 lb. |
2 | Beef Chuck | A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. | 100 lbs. | ||
4 | Beef Flank Steak | A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly. | 1 lb. | ||
5 | Beef Plate | A thin and fatty cut of beef with a strong flavor. Good for grinding. | 1 lb. | ||
2 | 1 gp 1 sp | 1 gp | Breast of Lamb | Layers of fat and lean tied in a roll. | 1 lb. |
3 | 1.5 gp | Breast of Mutton | Layers of fat and lean tied in a roll. | 2 lbs. | |
2 | 3 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 | 2 cp | 2 cp | Chicken Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
2 | 1 sp 1 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
3 | 5 cp | 4 cp | Chicken Livers | Tender, creamy and smooth in texture, chicken livers have a strong flavor with a metallic tinge. | ¹⁄₁₆ 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. |
3 | 1 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
1 | 1 gp 1 sp | 1 gp | Goat Shank | A meaty cut of leg muscle from above the knee. Still on the bone. | 1 lb. |
4 | 1 gp 8 sp | 1 gp 6 sp | Ham | Boiled and salted. Sliced while you wait. Will keep for 7 days. | 1 lb. |
5 | 7 sp 2 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
10 | 3 sp 2 cp | 3 sp | Lamb Rib Chop | A lamb chop on a single rib. | ⅜ lb. |
1 | 5 gp 3 sp | 5 gp | Lamb Shoulder | This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. | 5 lbs. |
3 | 2 gp 1 sp | 2 gp | Lamb leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 2 lbs. |
15 | 4 sp 2 cp | 4 sp | Mutton Loin (Steak Cut) | Tender and flavorful, the loin is a prized cut of mutton. | ¼ lb. |
11 | 5 sp 5 cp | 5 sp | Mutton Rib Chop | A mutton chop on a single rib. | ⅝ lb. |
1 | 7 gp 6 sp | 7 gp | Mutton Shoulder | This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. | 6 lbs. |
2 | 3 gp 2 sp | 3 gp | Mutton leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 4 lbs. |
2 | 1 gp 1 sp | 1 gp | Neck of Lamb | A tough cut that needs very long, slow cooking. | 1 lb. |
1 | 1 gp 6 sp | 1 gp 5 sp | Neck of Mutton | A tough cut that needs very long, slow cooking. | 2 lbs. |
7 | 2 sp 1 cp | 2 sp | Otwick Town's Black Pudding | Round sausages made from pigs blood and oatmeal. | ³⁄₁₆ lb. |
1 | 1 sp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
5 | 1 sp | 1 sp | Pigs's Eyes | The Eyes has been carefully removed and are being sold as a delicacy. | |
2 | 1 sp 1 cp | 1 sp | Pork Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
8 | 1 sp | 9 cp | Pork Scratchings | Crunchy curls of juicy roast pig skin, sold in 2 oz bags. A tasty snack. Keeps for several weeks. | ⅛ lb. |
4 | Porterhouse Steak | A beef short loin steak. Both meaty and tender. Larger than a T-Bone. | 1½ lbs. | ||
3 | 5 sp 2 cp | 5 sp | Rack of Goat Rib | A rack of goat ribs, not the meatiest of cuts. | 1 lb. |
0 | 5 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 | 1 gp 1 sp | 1 gp | Shoulder of Goat | A mix of both bone in and boneless pieces. Sold by the pound. | 1 lb. |
4 | Strip Steak | A beef short loin steak. Marbles easily, making for a moist steak. | ½ lb. | ||
2 | T-Bone Steak | A beef short loin steak. Both meaty and tender. Cooks quickly. | 1 lb. | ||
2 | 2 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. |
7 | Whole Beef Brisket | A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. | 12 lbs. | ||
3 | Whole Beef Shank | Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. | 10 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.