Pace's Homemade Butchers
55 year old Human construction, medium sized
Location: Port Anstree
Owned by: Osmundus Pace
The door on this half-timbered cottage has been painted teal. A large grey hound is sniffing about the place. It's nametag says "Galefridus." The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Edgar Pace the 2nd | Housekeeper | 24 | Male | Human | He is an adult human with grey eyes, scruffy blond hair, a clean shaven face, and light pink skin. |
Jocelyn Osborn the 2nd | Butcher's Apprentice | 14 | Male | Human | He is an adolescent human with grey eyes, long curly dyed blond hair, and olive skin. |
Levi Lamb | Butcher's Apprentice | 18 | Male | Human | He is an adolescent human with amber eyes, short strawberry hair in a side parting, and light pink skin. |
Maedhon Greencloor the 2nd | Butcher's Apprentice | 23 | Male | Elf | He is an adolescent elf with blue eyes, scruffy light-brown hair, and grey skin. |
Norman Pace | Housekeeper | 27 | Male | Human | He is an adult human with brown eyes, short curly dark-brown hair, a long beard, and medium brown skin. |
Osmundus Pace | Butcher | 56 | Male | Human | He is an elderly human with grey eyes (behind a pair of spectacles), a horseshoe of dark-brown hair, a big bushy beard, and light brown skin. |
Ragenild Cameron | Housekeeper | 29 | Female | Human | She is an adult human with brown eyes, long styled dyed black hair, and medium brown skin. |
Titus West | Butcher's Apprentice | 15 | Male | Human | He is an adolescent human with green eyes, scruffy blond hair, and olive skin. |
Family Tree
- Osmundus Pace (♂/56)
- Ragenild Cameron nee Pace (♀/29/Osmundus' daughter)
- Norman Pace (♂/27/Osmundus' son)
- Edgar Pace the 2nd (♂/24/Osmundus' son)
Items for sale
At this location, items are priced between 97% and 115% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
3 | 1 gp | 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. |
3 | 5 gp 4 sp | 5 gp | A Leg of Boar | A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. | 19 lbs. |
1 | 2 gp 1 sp | 2 gp | A Whole Grouse | Plucked and gutted, this substantial bird was hung for a week to enhance the flavor. | 3 lbs. |
8 | 4 sp 9 cp | 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. | ||
8 | Beef Rib Steak | A single steak. Very tender meat. Ideal for roasting or grilling. | 4½ lbs. | ||
33 | 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. | ||
1 | 1 sp 1 cp | 1 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
3 | 1 sp 1 cp | 1 sp | Lamb's Heart | The Heart has been carefully removed and are being sold as a delicacy. | |
2 | 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. |
3 | 1 sp 1 cp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
1 | 1 sp 1 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. |
4 | 4 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
20 | 2 sp 2 cp | 2 sp | Port Anstree's Black Pudding | Round sausages made from chicken blood and fat. | ³⁄₁₆ lb. |
6 | Porterhouse Steak | A beef short loin steak. Both meaty and tender. Larger than a T-Bone. | 1½ lbs. | ||
5 | 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. |
3 | 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. | ||
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. | ||
4 | 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.