Tyler's Butchers

540 year old Human construction, small sized

Location: Basilfield

Owned by: Jasper Tyler

A rough hewn stone building. The building has a creeping vine with blooming tan flowers. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Anna Tyler 2 Female Human She is an infant human with green eyes, wisps of blond hair, and olive skin.
Eric Mansfield Junior Butcher 33 Male Human He is an adult human with grey eyes, scruffy dark-brown hair, a full beard, and light brown skin.
Jasper Tyler Butcher 59 Male Human He is an elderly human with blue eyes, balding blond hair, a long beard, and light pink skin.
Matilda Tyler Junior Butcher 28 Female Human She is an adult human with hazel eyes, brown hair in a bun, and dark brown skin.
Matthias Mansfield the 2nd 2 Male Human He is an infant human with grey eyes, a bald head, and light pink skin.
Roscoe Tyler Junior Butcher 23 Male Human He is an adult human with blue eyes, light-brown and grey streaked hair in a bun, a clean shaven face, and light brown skin.
Rosie Tyler 57 Female Human She is an elderly human with grey eyes, dark-brown hair in a plait, and light brown skin.
Vera Mansfield Housekeeper 32 Female Human She is an adult human with grey eyes, long styled dyed strawberry hair, and light pink skin.
Wymare Tyler Housekeeper 28 Male Human He is an adult human with green eyes, long curly blond hair, a big bushy moustache, and light pink skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 83% and 100% of their base value.

Available Price Value Item Description Weight
4 5 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. 20 lbs.
1 5 gp 3 sp 6 gp A Leg of Lamb A substantial portion of thick but tender meat ideal for braising or stewing. 6 lbs.
1 1 gp 9 sp 2 gp A Whole Goose Plucked and gutted, this substantial bird is ready to be cooked. 6 lbs.
9 4 sp 7 cp 5 sp A cut of Boar Belly An inexpensive, fatty cut of meat from the underside near the loin. 1 lb.
1 1 gp 4 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 9 sp 6 cp 1 gp Boars Head An intact whole head of wild boar. 5 lbs.
2 9 sp 4 cp 1 gp Boars Spareribs Cut from the side near the belly, this lean rack of ribs will cook well over an open fire. 3 lbs.
1 9 sp 3 cp 1 gp Breast of Lamb Layers of fat and lean tied in a roll. 1 lb.
2 8 cp 8 cp Goose 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.
3 3 sp 3 cp 4 sp Goose Breast A premium cut of goose. Sold with the skin on. ½ lb.
2 3 sp 9 cp 4 sp Goose Leg A premium cut of goose, on the bone. ½ lb.
1 7 cp 8 cp Goose 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.
2 8 cp 8 cp Goose Wings All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal. ⁷⁄₁₆ lb.
21 2 sp 2 sp Jasper's hare sausages Sausages made from the finest cuts of hare and Basilfield's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
17 2 sp 2 sp Jasper's rabbit sausages Sausages made from the finest cuts of rabbit and Basilfield's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
2 4 gp 4 sp 5 gp Lamb Shoulder This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. 4 lbs.
1 1 gp 7 sp 2 gp Lamb leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 3 lbs.
8 4 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.

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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