Obso's Fresh Butchers
801 year old Halfling construction, large sized
Location: Bingworth
Owned by: Obso Smallgins-Woodruff
A historic 0th Century cob-walled house. The dwelling also serves as a Butchers.
Occupants
| Name | Role | Age | Gender | Race | Description |
|---|---|---|---|---|---|
| Bando Woodruff | Butcher's Apprentice | 20 | Male | Halfling | He is an adolescent halfling with grey eyes, long flowing strawberry hair, and light pink skin. |
| Blanpho Dugsward | Butcher's Apprentice | 13 | Male | Halfling | He is an adolescent halfling with black eyes, short curly black hair, and black skin. |
| Hildna Longwort-Woodruff | Butcher's Apprentice | 13 | Female | Halfling | She is an adolescent halfling with brown eyes, short dark-brown hair in a side parting, and medium brown skin. |
| Matilla Longwort | Butcher's Apprentice | 13 | Female | Halfling | She is an adolescent halfling with blue eyes, long curly blond hair, and olive skin. |
| Obin Deyer-Woodruff | Butcher's Apprentice | 17 | Male | Halfling | He is an adolescent halfling with grey eyes, scruffy auburn hair, and light pink skin. |
| Obso Smallgins-Woodruff | Butcher | 98 | Male | Halfling | He is an elderly halfling with amber eyes (behind a pair of spectacles), a shaved head, a long beard, and light pink skin. |
Items for sale
At this location, items are priced between 119% and 120% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 3 | 1 gp 2 sp | 1 gp | A Blade of Boar | 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 | 6 gp | 5 gp | A Leg of Boar | A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. | 17 lbs. |
| 22 | 6 sp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 4 lbs. |
| 3 | 2 sp 4 cp | 2 sp | A Whole Hare | Skinned and gutted, this hare is ready to be cooked. | 3 lbs. |
| 2 | 1 sp 2 cp | 1 sp | A Whole Rabbit | Skinned and gutted, this rabbit is ready to be cooked. | 1 lb. |
| 8 | 6 sp | 5 sp | A cut of Boar Belly | An inexpensive, fatty cut of meat from the underside near the loin. | 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. | ||
| 7 | Beef Rib Steak | A single steak. Very tender meat. Ideal for roasting or grilling. | 4½ lbs. | ||
| 27 | Beef Round | Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. | 2 lbs. | ||
| 1 | Beef Sirloin | A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. | 20 lbs. | ||
| 19 | 2 sp 4 cp | 2 sp | Bingworth's Black Pudding | Round sausages made from pigs blood and fat. | ³⁄₁₆ lb. |
| 2 | 1 sp 2 cp | 1 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
| 1 | 1 gp 8 sp | 1 gp 5 sp | Boar Loin | A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd. | 3 lbs. |
| 1 | 1 sp 2 cp | 1 sp | Chicken Breast | A premium cut of chicken. Sold with the skin on. | ¼ lb. |
| 1 | 1 sp 2 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
| 1 | 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. |
| 1 | 2 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
| 13 | 9 sp 6 cp | 8 sp | Minced hare meat | Prime ground hare for all your cooking needs. Sold by the lb. | 1 lb. |
| 24 | 2 sp 4 cp | 2 sp | Obso's chicken sausages | Sausages made from the finest cuts of chicken and Bingworth's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 19 | 2 sp 4 cp | 2 sp | Obso's pheasant sausages | Sausages made from the finest cuts of pheasant and Bingworth's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 3 | Porterhouse Steak | A beef short loin steak. Both meaty and tender. Larger than a T-Bone. | 1½ lbs. | ||
| 3 | 6 sp | 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 sp 2 cp | 1 sp | Sheep's Kidney | The Kidney has been carefully removed and are being sold as a delicacy. | |
| 2 | Strip Steak | A beef short loin steak. Marbles easily, making for a moist steak. | ½ lb. | ||
| 4 | T-Bone Steak | A beef short loin steak. Both meaty and tender. Cooks quickly. | 1 lb. | ||
| 1 | 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. |
| 6 | 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.