Stanton's Butchers

797 year old Human construction, medium sized

Location: Port Dudheath Town

Owned by: Rees Stanton the 2nd

A historic 1st Century half-timbered house. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Caleb Gillespie 2 Male Human He is an infant human with brown eyes, wisps of dark-brown hair, and medium brown skin.
Gocelinus Stanton Junior Butcher 23 Male Human He is an adult human with hazel eyes, very short blond hair, a clean shaven face, and medium brown skin.
Griffith Gillespie Housekeeper 35 Male Human He is an adult human with amber eyes, scruffy black hair, a clean shaven face, and medium brown skin.
Jennie Stanton 60 Female Human She is an elderly human with amber eyes, dyed black hair in a bun, and dark brown skin.
Joan Gillespie Junior Butcher 30 Female Human She is an adult human with brown eyes, short dyed dark-brown hair in a side parting, and medium brown skin.
Rees Stanton the 2nd Butcher 58 Male Human He is an elderly human with hazel eyes, a bald head, a full beard, and medium brown skin.
Wesley Gillespie the 2nd 7 Male Human He is a human child with brown eyes, dark-brown hair in braids, and medium brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 87% and 93% of their base value.

Available Price Value Item Description Weight
4 1 gp 8 sp 2 gp A Leg of Goat A substantial portion of thick but tender meat ideal for braising or stewing. 7 lbs.
1 1 gp 8 sp 2 gp A Whole Goose Plucked and gutted, this substantial bird is ready to be cooked. 6 lbs.
1 Beef Chuck A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. 100 lbs.
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.
24 Beef Round Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. 2 lbs.
1 5 sp 2 cp 6 sp Breast of Goat A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting. 1 lb.
1 1 gp 9 sp 2 gp Goat Loin Tender and lean, the loin is a prized cut of goat meat. 3 lbs.
4 8 sp 7 cp 1 gp Goat Shank A meaty cut of leg muscle from above the knee. Still on the bone. 1 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.
7 6 sp 2 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
1 2 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.
1 2 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
1 2 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.
2 9 cp 1 sp Pheasant Thigh A premium cut of pheasant, on the bone. ¼ lb.
1 3 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
3 Porterhouse Steak A beef short loin steak. Both meaty and tender. Larger than a T-Bone. 1½ lbs.
2 4 sp 5 cp 5 sp Rack of Goat Rib A rack of goat ribs, not the meatiest of cuts. 1 lb.
7 4 sp 6 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
22 1 sp 9 cp 2 sp Rees' duck sausages Sausages made from the finest cuts of duck and Port Dudheath Town's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
6 8 sp 7 cp 1 gp Shoulder of Goat A mix of both bone in and boneless pieces. Sold by the pound. 1 lb.
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.
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.
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.
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