Raw Bat

Raw Bat
Vital statistics
Size (item)Item (inventory)size.<br><br>xitem & yitem	1 x 1
Stack Stacking data for (all) items is set at the Stack page in the Stacking property data section.<br><i>Please use "Source Edit" mode when editing this.</i>	Max:5 (Raw Meat)
Skill(s) RequiredSpecific needed skills.<br>The default skills every hearthling starts off with, Oral Tradition, Primitive Tools & Wilderness Survival), are ignored.	Hunting
Discovery Req.This(<i>discoveryreq</i>) is only for items that need to be discovered in addition to items listed in "Object(s) Required"/<i>(<i>objectsreq</i>).</i><small><br><b><i>(Temporary active on all pages, but leave empty if "None".</i></b><small>	(None or Unknown)
Object(s) Required	Cleaned Bat
Produced By	Sharp tool
Specific Type of	Raw Meat
Required By	(2) Cavedog, Roast Bat, (Raw Meat (20): Autumn Steak, Butcher's Surprise, Chum Bait, Cold Cut, Crackling Cutlets, Encumbered Roast, Fat cuts, Jotun's Morsel, Marrow Roast, Meat Stuffing, Meat-in-Jelly, Odds & Ends, Onion Skewer, Pumpkin Stew, Raw Kebab Roll, Roast Meat, Salt Roulade, Smoked Meat, Steak & Tubers, Unbaked Meatpie)
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How to Acquire

Raw Bat meat is acquired from butchering a Cleaned Bat.

Quality

The quality of Raw Bat while butchering is determined by quality of the animal corpse and is softcapped by your sharp tool quality and survival.

1. If $ToolQ<CorpseQ$ then $MeatQ=(CorpseQ+ToolQ)/2$
2. If $Survival<CorpseQ$ then $MeatQ=(CorpseQ+Survival)/2$

Tool quality softcap is applied before the survival softcap.

Variable Ingredients

As a raw meat ingredient, Raw Bat can be used in a variety of recipes. The table below shows the amount of FEPs added/removed from the original recipe's FEPs. Use it when considering which meat makes the best use of this ingredient for the stat you want to raise.

Make sure to consider individual meat types can be used in specific recipes that other meat types cannot (Raw Bat can be used to make Cavedog on top of the below recipes, for instance).

Also take note other required ingredients and possible spices in recipes can change the final FEP values (example: Onion Skewer will also consider what type of onion you're using).

Recipe	FEP changes per meat (at q10)
Autumn Steak
Butcher's Surprise	0.2 PER, -0.25 CHA (x2)
Encumbered Roast	0.2 PER
Jotun's Morsel
Meat-in-Jelly
Onion Skewer	0.63 PER
Pumpkin Stew	0.95 PER, -0.125 WIL +2 (x2)
Raw Kebab Roll
Steak & Tubers
Unbaked Meatpie