Bracebody's Butchers
157 year old Human construction, medium sized
Location: Blayburn
Owned by: Rosamond Bracebody the 2nd
A half-timbered house with a thatched roof. Thick dust covers many of the rarely touched surfaces. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Colin Bundy | Butcher's Apprentice | 18 | Male | Human | He is an adolescent human with blue eyes, scruffy light-brown hair, and olive skin. |
Eddie Snyder the 2nd | Butcher's Apprentice | 14 | Male | Human | He is an adolescent human with grey eyes, short strawberry hair, and light pink skin. |
Rosamond Bracebody the 2nd | Butcher | 29 | Female | Human | She is an adult human with brown eyes, long flowing dark-brown hair, and medium brown skin. |
Willelmus Foster | Medic | 54 | Male | Human | He is an elderly human with amber eyes, balding black and grey streaked hair, a clean shaven face, and medium brown skin. |
Family Tree
- Rosamond Bracebody the 2nd (♀/29)
- Willelmus Foster (♂/54/Rosamond's cousin 1x removed)
Items for sale
At this location, items are priced between 102% and 120% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
3 | 1 gp 2 sp | 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. |
3 | 6 gp 8 sp | 6 gp | A Leg of Lamb | A substantial portion of thick but tender meat ideal for braising or stewing. | 6 lbs. |
13 | 5 sp 5 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 4 lbs. |
2 | 5 sp 8 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 6 lbs. |
4 | 1 sp 1 cp | 1 sp | A Whole Rabbit | Skinned and gutted, this rabbit is ready to be cooked. | 1 lb. |
4 | 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. |
8 | 1 gp 8 sp | 1 gp 6 sp | Bacon | Salted, dried, and smoked. Will keep for 2 weeks. | 1 lb. |
3 | 1 gp 2 sp | 1 gp | Breast of Lamb | Layers of fat and lean tied in a roll. | 1 lb. |
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. |
3 | 1 sp 1 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
2 | 3 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 | 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. |
3 | 2 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
1 | 9 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 | 4 sp 1 cp | 4 sp | Grouse Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
1 | 9 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. |
2 | 1 sp | 8 cp | Grouse Wings | All three wing parts. 24 inches long. | ¼ lb. |
5 | 7 sp 6 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
10 | 3 sp 5 cp | 3 sp | Lamb Rib Chop | A lamb chop on a single rib. | ⅜ lb. |
2 | 5 gp 6 sp | 5 gp | Lamb Shoulder | This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. | 6 lbs. |
4 | 2 gp 3 sp | 2 gp | Lamb leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 3 lbs. |
10 | 5 sp 8 cp | 5 sp | Loin of Lamb (Steak Cut) | Tender and flavorful, the loin is a prized cut of lamb. | ¼ lb. |
2 | 1 gp 1 sp | 1 gp | Neck of Lamb | A tough cut that needs very long, slow cooking. | 1 lb. |
1 | 3 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 cp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
2 | 1 sp 1 cp | 1 sp | Pheasant Drumstick | A premium cut of pheasant, with the foot attached. | ¼ lb. |
3 | 3 cp | 2 cp | Pheasant Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
1 | 3 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 cp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
1 | 4 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
2 | 1 sp 1 cp | 1 sp | Pork Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
11 | 1 sp 1 cp | 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. |
6 | 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. |
14 | 2 sp 2 cp | 2 sp | Rosamond's duck sausages | Sausages made from the finest cuts of duck and Blayburn's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
5 | 2 sp 4 cp | 2 sp | Rosamond's pork sausages | Sausages made from the finest cuts of pork and Blayburn's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
3 | 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. |
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.