Bowmagar's Butchers

248 year old Longfoot construction, small sized

Owned by: Bowmagar Butler-Malone

A historic 6th Century half-timbered house. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Bowmagar Butler-Malone	Butcher	85	Male	Longfoot	He is an elderly longfoot with amber eyes, short dyed black hair in a side parting, bushy sideburns, and light pink skin.
Meriin Hess	Butcher's Apprentice	16	Male	Human	He is an adolescent human with grey eyes, short curly red hair, and pale white skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 100% and 109% of their base value.

Available	Price	Value	Item	Description	Weight
1	2 gp 2 sp	2 gp	A Leg of Goat	A substantial portion of thick but tender meat ideal for braising or stewing.	7 lbs.
6	5 sp 2 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
1	9 sp 4 cp	9 sp	A Whole Duck	Plucked and gutted, this plump bird is ready to be cooked.	6 lbs.
3	6 sp 3 cp	6 sp	Breast of Goat	A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting.	1 lb.
17	2 sp 1 cp	2 sp	Bungoby's Black Pudding	Round sausages made from chicken blood and buckwheat.	³⁄₁₆ lb.
3	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.
4	1 sp 1 cp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
3	3 cp	2 cp	Chicken Giblets	'All the best bits'. Sold by the pound.	1 lb.
4	1 sp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
5	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	2 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.
4	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.
4	2 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
2	4 cp	4 cp	Duck 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	2 sp	2 sp	Duck Breast	A premium cut of duck. Sold with the skin on.	¼ lb.
1	4 cp	3 cp	Duck Giblets	'All the best bits'. Sold by the pound.	1 lb.
3	2 sp 2 cp	2 sp	Duck Leg	A premium cut of duck, on the bone.	¼ lb.
3	9 cp	8 cp	Duck Livers	Tender and sweet, these duck livers would go well with bacon.	¹⁄₁₆ lb.
4	5 cp	4 cp	Duck 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	7 cp	6 cp	Duck 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.
1	2 gp 1 sp	2 gp	Goat Loin	Tender and lean, the loin is a prized cut of goat meat.	3 lbs.
2	1 gp	1 gp	Goat Shank	A meaty cut of leg muscle from above the knee. Still on the bone.	1 lb.
3	1 gp 1 sp	1 gp	Neck of Goat	A very meaty cut, perfect for braising.	1 lb.
8	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	1 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.