# \[CRAFTABLES\] Butcher Table and the Butcher's Block: butchering in Second Life

**URL:** <https://forum.slcoloniesroleplay.com/t/craftables-butcher-table-and-the-butchers-block-butchering-in-second-life/1337>\
**Category:** Product Tutorials\
**Tags:** butcher, butchering-table, professions, craftables\
**Created:** [January 7, 2026, 9:42pm UTC](https://forum.slcoloniesroleplay.com/t/craftables-butcher-table-and-the-butchers-block-butchering-in-second-life/1337 "2026-01-07T21:42:55Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![attila.katana](https://forum.slcoloniesroleplay.com/user_avatar/forum.slcoloniesroleplay.com/attila.katana/32/1260_2.png) [@attila.katana](https://forum.slcoloniesroleplay.com/u/attila.katana)\
**Post date:** [January 7, 2026, 9:42pm UTC](https://forum.slcoloniesroleplay.com/t/craftables-butcher-table-and-the-butchers-block-butchering-in-second-life/1337/1 "2026-01-07T21:42:55Z")

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The **Butcher Table** is where a Butcher cuts real carcasses by hand in Second Life. Sit down with your butcher knife and it opens the **Butcher’s Block** , a hands-on 3D app: lay a cow, pig, lamb, deer, chicken or one of **72 fish** on the block and cut every steak, chop and fillet yourself, a stroke at a time. There is nothing to fail. [Get the Butcher Table in the store](https://slcoloniesroleplay.com/treasure/butcher-table).

[![](https://img.youtube.com/vi/hrE94QP1Q9w/maxresdefault.jpg "Second Life Butchery: Cut Every Steak and Fillet by Hand | SL Colonies Roleplay") ](https://www.youtube.com/watch?v=hrE94QP1Q9w)

## What you need

| | What it is | Where it comes from |
| --- | --- | --- |
| **To be a Butcher** | The block is a Butcher’s work, at every level | Choose the profession |
| **A butcher knife** | Worn in your hand to sit. Each cut uses one use of it. | The Smith makes it at the Forge |
| **A carcass** | A cow, pig, lamb, deer or chicken carcass, or a fish over 5 kg | The farms (cow breeder, pig pen, ram, chicken coop), the hunt (about half of deer drop a carcass) and the fishing pools |
| **Energy** | 5 for each cut | Eat and rest as usual |

## Sitting down

Wear your butcher knife and click the table to sit. You choose how to work:

- **App in HUD** opens the block right on your screen in Second Life.
- **Web** opens it in your browser instead.

Both are the same block. If the table refuses you, it says why: you’re not a Butcher, or your knife has no uses left.

## The block

 ![A whole Choice cow carcass on the block, its parts labelled: chuck, rib, short loin, round, rump, brisket, plate and flank, shins, oxtail, and the offal in its dish](https://forum.slcoloniesroleplay.com/uploads/default/original/2X/d/d6d262f374fdf0abccafb376cc8e8720ee75a947.jpeg)

The tabs across the top are **Beef, Pork, Lamb, Venison, Chicken** and **Fish** , then **Divide** , **Grinder** and **Portions**.

- **Lay a carcass on the block** from your pack. The whole animal is there in 3D, every part labelled.
- **Tap a part** to see the ways you can cut it, what each way makes, how many strokes it takes, and the level it needs. A cow’s rib is rib eye on the bone or scotch fillet off it; its short loin is porterhouse, or the tenderloin pulled whole.
- **One carcass at a time.** The block holds the one you’re working on.
- **It’s yours, at any Butcher Table.** The carcass belongs to you, not the table: stand up and carry on at another table tomorrow. It never spoils.
- **An uncut carcass can go back to your pack** (“Back to the pack”). Once you’ve cut it, it stays on the block until you finish it.

## A gesture for every cut

Every kind of cut has its own gesture, and every stroke snaps into place when you’re close. **One stroke, one piece** , up to eight strokes a cut.

| Gesture | What you do | Used for | Seconds a stroke |
| --- | --- | --- | --- |
| **Slice** | Draw the knife down the guide | steaks, fillets, stew meat, tenderloins | 3 |
| **Cleave** | Tap the mark between the bones; the cleaver falls | bone-in steaks, ribs, shins, hocks, every divide | 2 |
| **Tie** | Wind the string once round, a loop a piece | roasts, legs, shoulders, loins, necks | 4 |
| **Dress** | Lift each piece out onto the block by hand | offal, heads, feet, wings, a chicken’s legs | 3 |
| **Truss** | Tie the whole bird | a chicken trussed whole | 6 |
| **Trim** | Draw the knife down the guide, a strip of trim a stroke | any part you don’t want as a cut | 2 |
| **Fillet** | Run the knife along the bone, a side a stroke | a fish’s fillets, loins and wings | 4 |
| **Crack** | Tap the joint | a crab’s legs, claws and meat | 2 |

 ![Slicing rump steaks down the guide, five of eight cut](https://forum.slcoloniesroleplay.com/uploads/default/original/2X/7/7416965872cc3e875f1657cae182a8554b8b16f8.jpeg)

 ![The cleaver falling between the bones of the short loin for porterhouse](https://forum.slcoloniesroleplay.com/uploads/default/original/2X/2/26c5a7180ecae0d8921de656b8927d2013fe814d.jpeg)

When a cut is done, **the tray** shows what you made, its grade, and the work it banked toward your next CXP. The meat goes straight into your pack.

## What a cow gives

Every part is cut once, at its real count, so a cow gives two of anything it has two of. Here is a cow carcass, by grade:

| Part | Cut it as | Plain | Fine | Choice |
| --- | --- | --- | --- | --- |
| Chuck | beef chuck roast, or beef stew meat, diced | 6 or 24 | 8 or 30 | 9 or 36 |
| Rib | beef rib eye on the bone, or beef scotch fillet off it | 14 or 20 | 18 or 25 | 21 or 30 |
| Short loin | beef porterhouse, or beef tenderloin pulled whole (plus 4 trim) | 16 or 6 | 20 or 8 | 24 or 9 |
| Rump | beef rump steak | 10 | 13 | 15 |
| Round | beef topside, plus 2 beef silverside | 4 | 5 | 6 |
| Brisket | beef brisket, one a side | 2 | 2 | 2 |
| Plate and flank | beef short ribs, plus 2 beef flank steak | 8 | 10 | 12 |
| Shins | beef shin, sawn across | 8 | 10 | 12 |
| Oxtail | beef oxtail | 1 | 1 | 1 |
| Offal | beef liver, plus a heart, 2 kidneys and a tongue | 1 | 1 | 1 |

Finished uncut, a cow gives **100 beef trim and 6 bone** , as many as its old portions. Pork has 20 kinds of cut, lamb, venison and chicken their own; the app shows each one’s chart.

**Grade adds to what is sliced:** a **Fine** carcass gives a quarter more steaks, chops, ribs, stew meat and trim, a **Choice** one half as much again. A part the animal has a set number of (two legs, one heart) keeps its count, and the cut carries the grade. Fish carry their catch’s grade today; graded carcasses from the farms follow as their breeding brings them.

## Finish, grind and divide

- **Finish the carcass** (“Finish: the rest to trim”) when you’re done. Every part still on it becomes trim, **plus its bones** , which the carpenters and herbalists use. **Dress the offal first:** what’s left in the dish at the finish is lost.
- **The Grinder** turns trim into mince, one for one, keeping its grade. Turn the crank.
- **Divide** (level 2) cuts a cut again: a pork loin into 12 chops (15 Fine, 18 Choice), a lamb loin into chops, a lamb rack into cutlets, a pork spare rib into spare ribs. Tap between the bones.
- **Portions** is for the old portions you still hold: it turns them into cuts at the old counts for as long as you have any. No new portions are made.

## Fish

**Every fish over 5 kg, 72 species, goes on the block** , drawn as itself. Smaller fish are cooked whole, as they always were.

- **Cut by its build** , as a fishmonger would: a round fish into fillets or steaks and its head and cheeks; a flatfish into quarter fillets; a tuna into back and belly loins and collars; a shark or billfish into loins, with a shark’s fins kept for soup; a ray into wings; a sturgeon into fillets and its roe; a king crab into legs, claws and meat; an octopus into arms.
- **The bigger the fish, the more it gives:** up to eight times the steaks and trim of a small one. A fish’s set parts (two collars, six legs) keep their count.
- **Fine and Choice are the catch’s own grade.** A Choice fish’s cuts are Choice, and more of them.
- **Fish cheeks, trim, mince and bones** are shared by every fish.

 ![A whole lake sturgeon on the block: its head, fillets, frame and roe labelled](https://forum.slcoloniesroleplay.com/uploads/default/original/2X/b/bfe512445ec2042d6be8657df8072c06c0ba0659.jpeg)

**Cooks, note:** the recipes that asked for a whole cod, snapper, salmon or bass now ask for its **fillet** , and tuna and swordfish recipes for a **steak** , one for one.

## Grades in the kitchen

**Every cut you make carries its grade into cooking.** A Fine or Choice cut makes a better dish at the Cooking Station than a plain one. Bones and the carcasses themselves carry no grade.

## Levels, energy and what it pays

- **Level 0:** laying a carcass on the block, trimming, finishing and mincing.
- **Level 1:** the cuts.
- **Level 2:** the divide.

Each cut uses **5 energy** and **one use of your knife**. Butchers are paid for their time: **1 Butcher CXP for every 24 seconds of work** , the same pace as fishing. The block counts every stroke’s seconds and banks the rest toward the next CXP. Cutting faster than the work can be done is refused with a short wait.

## At the table, in-world

While you work, the table shows your carcass on its board, and each part disappears as you cut it, so everyone nearby can see what you’re working on. You chop and slice along with every stroke.

 ![The Butcher Master beside a Butcher Table with a beef carcass on its board: the in-world models, rendered for the video](https://forum.slcoloniesroleplay.com/uploads/default/original/2X/1/127b2cbef5a4589655360a47cd9f39f4bad0af2a.jpeg)

## Owners

- **Long-click the table** for the owner’s menu: its name, its hover text, and its **security** : Public, Colony or Owner, as on every SL Colonies station.
- **Every piece is its own link.** The cleaver, boning knife, steel, bone saw, bucket and cloths can be moved, and the bench unlinked, so you can build your own butcher’s shop around the block. The block works off the table’s root, so it keeps working.
- **The scripts that lay out the carcass are full permission** (`SLC_Butcher_API` in the table, `SLC_Carcass` in each carcass). Change how the block looks, or lay the carcass on a board of your own: name a prim `Butcher Board` and the carcass lies on its top. The working of the table, the session, the cuts and the knife, stays in its own no-modify script and on our servers.

## Already own an old Butcher Table?

The old tables, and the crafting menu they used, retire on launch day. **Hand yours in at the retire counter** : drop it on the counter, and our courier sends you the new Butcher Table with the Butcher’s Block inside.

## Questions

**Do I have to be a Butcher?** Yes. Every step at the block, level 0 included, is a Butcher’s.

**What happens if I stand up halfway through a carcass?** Nothing is lost. It stays on your block, at any Butcher Table, until you finish it.

**Why did a cut tell me to wait?** The block pays by the time the work takes, so a cut that comes sooner than its strokes could have been made is refused until that time has passed.

**Can I cut a fish under 5 kg?** No. Small fish are cooked whole, as before.

**What happened to portions?** No new portions are made. Any you still hold turn into cuts on the Portions tab, or into trim.

## Recipes

The Butcher Table has no recipes: every cut is made by hand on the block, and the old portion recipes retired with the old tables (Portions still turns any you hold into cuts). Its recipes page says so: [[RECIPES] Butcher Table](https://forum.slcoloniesroleplay.com/t/recipes-butcher-table/1279)

[Get the Butcher Table](https://slcoloniesroleplay.com/treasure/butcher-table) · Questions? Ask here, on Discord, or send Samuel an IM.