Before you even touch a knife, there’s someone watching… and waiting by your backdoor.
Lady-Croc will be one of your regulars - satisfy her hunger, or you might end up on the menu. Running a butcher shop isn’t just about making money - it's also about surviving nights with monster-customers
Here's a peek at how you'll slice, pack, and upgrade your way to success.
Starter Equipment:
Beginners start with the “Good Ending” cutting table.
It includes a knife, a cutting board, and a couple of containers for your fresh products.
Everything you need to begin slicing your way to success. And take a peek at what’s ready to hit the shelves:
Upgrades:
If you want to work faster and earn more of course, you’ll need something stronger. Meet the Royal Slasher:
1) Three saws for anything from chickens to bull calves (Caution: company is not responsible for what you put on it)
2) A rubberized handle so nothing slips at the worst possible moment
3) A built-in conveyor to automatically send carcasses to the product bin
Packing Your Goods
Two options - from simple to absolutely overkill:
Mr. Packager - toss goods in, seal, done.
Zapacker 3000 - the pro-grade packing line that works at the speed of Uncle Sam’s 12mm Browning.
Running the business:
It’s not just about making money – you’ve got costs too. New tables, some consumables, and weekly city taxes eat into your profits. The more you sell, the more taxes you pay. But clever management keeps you in the black.
Closed playtest announcement.
We are happy to announce that on 28th of November we will start a closed playtest - if you want to participate, please sign up to it on our store page, by clicking “Request Access» button
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