Abbatoirs, or slaughterhouses, are located near stockyards and run by the butcher's guild. The slaughter of animals occurs in the open air, adjoined with fishmongers' stalls and the sale of certain perishable goods, in an area called the Wet Market. In English and Irish towns the streets where slaughtering takes place are called "The Shambles." Food purchased is cut in the amount wanted while the buyer waits and at this time food is not delivered by the guild. Normally, important or wealthy persons buy animals and not meat, to do their own slaughtering. Those of the middle class often have meat delivered, so as to avoid setting foot in the wet market.
- 1 g.p. = 16 s.p. = 192 c.p.
- 1 s.p. = 12 c.p.
|beef, dog's rations||daily portion for a working dog weighing 60 lbs.||5 c.p.||0.60 lb.|
|beef, hippogriff's rations||daily portion for a working hippogriff||5 s.p.||6.86 lb.|
|beef, leopard's rations||daily portion for a decorative pet leopard||19 c.p.||2.16 lb.|
|beef, side||whole side of beef, unbutchered||11 g.p.||250.00 lb.|
|pork, side||whole side of pig, unbutchered||3 s.p.||200.00 lb.|
|stun price for cow, donkey, horse or mule||cost to kill animal||4 g.p.||–|
|stun price for pig||cost to kill animal||13 c.p.||–|
|stun price for sheep or goat||cost to kill animal||2 s.p.||–|
See List of Vendors