Moscogar's Butchers
130 year old Human construction, medium sized
Location: Port Highbbrook
Owned by: Moscogar Murdock
A half-timbered house with a thatched roof. The dwelling also serves as a Butchers.
Occupants
| Name | Role | Age | Gender | Race | Description |
|---|---|---|---|---|---|
| Carador | Butcher's Apprentice | 95 | Male | Elf | He is an adolescent elf with grey eyes, short curly light-brown hair, and light brown skin. |
| Moscogar Murdock | Butcher | 188 | Male | Elf | He is an adult elf with copper eyes, long flowing dark-brown hair, a clean shaven face, and medium brown skin. |
| Penloddel | Butcher's Apprentice | 101 | Male | Elf | He is an adolescent elf with hazel eyes, scruffy brown hair, and medium brown skin. |
Items for sale
At this location, items are priced between 105% and 109% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 3 | 8 gp 6 sp | 8 gp | A Leg of Mutton | A substantial portion of thick but tender meat ideal for braising or stewing. | 5 lbs. |
| 12 | 5 sp 3 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 5 lbs. |
| 1 | Beef Chuck | A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. | 100 lbs. | ||
| 5 | 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. | ||
| 9 | Beef Rib Steak | A single steak. Very tender meat. Ideal for roasting or grilling. | 4½ lbs. | ||
| 1 | Beef Sirloin | A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. | 20 lbs. | ||
| 2 | 1.5 gp | Breast of Mutton | Layers of fat and lean tied in a roll. | 2 lbs. | |
| 4 | 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. |
| 6 | 1 sp 1 cp | 1 sp | Chicken Breast | A premium cut of chicken. Sold with the skin on. | ¼ lb. |
| 2 | 3 cp | 2 cp | Chicken Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
| 4 | 1 sp 1 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
| 7 | 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. |
| 3 | 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. |
| 13 | 2 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
| 9 | 7 sp 4 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
| 17 | 2 sp 1 cp | 2 sp | Moscogar's pheasant sausages | Sausages made from the finest cuts of pheasant and Port Highbbrook's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 19 | 4 sp 4 cp | 4 sp | Mutton Loin (Steak Cut) | Tender and flavorful, the loin is a prized cut of mutton. | ¼ lb. |
| 17 | 5 sp 4 cp | 5 sp | Mutton Rib Chop | A mutton chop on a single rib. | ⅝ lb. |
| 2 | 7 gp 4 sp | 7 gp | Mutton Shoulder | This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. | 4 lbs. |
| 4 | 3 gp 2 sp | 3 gp | Mutton leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 5 lbs. |
| 1 | 1 gp 6 sp | 1 gp 5 sp | Neck of Mutton | A tough cut that needs very long, slow cooking. | 2 lbs. |
| 7 | 1 sp 1 cp | 1 sp | Pigs's Sweetbread | The Sweetbread has been carefully removed and are being sold as a delicacy. | |
| 4 | Porterhouse Steak | A beef short loin steak. Both meaty and tender. Larger than a T-Bone. | 1½ lbs. | ||
| 2 | 5 sp 3 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. | ||
| 3 | T-Bone Steak | A beef short loin steak. Both meaty and tender. Cooks quickly. | 1 lb. | ||
| 7 | 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. |
| 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. | ||
| 2 | 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.