Bosse's Artisanal Butchers

460 year old Human construction, small sized

Location: Netherheath

Owned by: Nathan Bosse

A historic 4th Century half-timbered house. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Hen Bosse 52 Female Otterfolk She is an elderly otterfolk with grey eyes and medium brown fur with grey fur on their feet.
Hettie Bosse Housekeeper 36 Female Human She is an adult human with brown eyes, long styled dark-brown hair, and medium brown skin.
Joanna Godyear 6 Female Human She is a human child with amber eyes, shoulder-length dark-brown hair, and medium brown skin.
Nathan Bosse Butcher 51 Male Human He is an elderly human with brown eyes, short dyed dark-brown hair, a full beard, and medium brown skin.
Petrus Bosse Housekeeper 46 Male Human He is an adult human with hazel eyes, scruffy dyed light-brown hair, stubble, and medium brown skin.
Roberts Cannon Butcher's Apprentice 16 Male Human He is an adolescent human with brown eyes, short dark-brown hair in a side parting, and dark brown skin.
Walding Clerk Butcher's Apprentice 13 Male Human He is an adolescent human with brown eyes, very short dark-brown hair, and medium brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 101% and 120% of their base value.

Available Price Value Item Description Weight
2 5 sp 6 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 4 lbs.
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.
4 Beef Plate A thin and fatty cut of beef with a strong flavor. Good for grinding. 1 lb.
7 Beef Rib Steak A single steak. Very tender meat. Ideal for roasting or grilling. 4½ lbs.
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.
1 4 sp 6 cp 4 sp Grouse Leg A premium cut of grouse, on the bone. ½ lb.
1 1 sp 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.
23 2 sp 4 cp 2 sp Nathan's chicken sausages Sausages made from the finest cuts of chicken and Netherheath's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
11 2 sp 1 cp 2 sp Nathan's pigeon sausages Sausages made from the finest cuts of pigeon and Netherheath's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
3 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.
4 1 sp 1 cp 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
1 1 sp 2 cp 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
2 3 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
2 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.
3 1 sp 1 cp 1 sp Pheasant Thigh A premium cut of pheasant, on the bone. ¼ lb.
6 4 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
4 Porterhouse Steak A beef short loin steak. Both meaty and tender. Larger than a T-Bone. 1½ lbs.
9 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.
4 Strip Steak A beef short loin steak. Marbles easily, making for a moist steak. ½ lb.
5 T-Bone Steak A beef short loin steak. Both meaty and tender. Cooks quickly. 1 lb.
8 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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