Eastvale Butchers

Bacon Packs:
Green Back: 1s 20c
Smoked Back: 1s 30c
Elwynn Green Back: 1s 40c
Elwynn Dry Cured Smoked Back: 1s 40c
Green Middle: 1s 30c
Home Dry Cured Back Bacon: 1s 60c
Green Streaky: 1s 30s
Smoked Streaky: 1s 20cGammon, per piece:
Gammon Steaks: 1s
Gammon Joint: 6sSausages, Per pack
Traditional Pork: 1s 20c
Eastvale pork & Leek: 1s 30c
Eastvale pork: 1s 40c
(Sage & Red Onion)
Eastvale pork: 1s 50c
(Mustard Sage & Pepper)
Pork Sausage Meat: 1s 20c
Square sausages: 2s 20c
(Dun-Morogh style)Game packs:
Elwynn Stewing Venison: 4s 20c
Elwynn Game Mix: 2s 20c
Venison Steaks (2) 14sReady to be cooked whole animals:
Cow: 20g
Chicken: 10s
Boar: 15g
Pig: 10g
Lamb: 6G
Deer: 10g
Wood Pigeon: 3s
Pheasant: 7s
Partridge: 6s

Beef Packs:
Beef Mince: 1s 20c
Diced Stewing Steak: 2s 30c
Braising Steak: 2s 40c
Short Ribs: 3s 40cBeef, per piece:
Shin Of Beef: 3s
Rump Steak: 2s
Sirloin Steak: 3s
Ribeye Steak: 4s
Fillet Steak: 5s
T-Bone Steak: 6s
Topside: 20s
Fore Rib Bone-In: 40s
Boneless Brisket: 10sChicken packs
Leg Quarters: 1s 60c
Breast Quarters: 2s 10c
Oyster Thighs: 1s 70c
Wings (6): 1s
Breast Fillets (2): 2sPork, per Packs
Belly (Sliced or In Pieces): 1s 70c
Mince 1s per kgPork, per Piece
Fillet / Tenderloin: 5s
Boneless Leg:7s
Boneless Shoulder: 8s
Pork Loin: 9s
Pork Rib: 2s
Boar Ribs: 4s
Chops: 2s
Steaks: 3sLamb, per Pack
Westbrook Chops: 3s
Boneless Rumps: 4s
Mince: 2s**Lamb, per Piece **
Whole / Half Shoulders: 11s
Whole / Half Legs: 9s
Neck Fillet / Bone In Neck: 5sShanks 7s