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

Items for sale

⟳ Re-roll shop stock.

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.
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