General Information
Name: Drak
Class: Beast
Type: Domestic Livestock
Size: Small-Medium
Height: 0.8 m
Description: The Drak is a squat, tusked herbivore known for its resilience and yield. It bears a leathery, mottled hide — brown to grey — male breeds are fur-less while female breeds may be lightly covered in coarse hair patches. Stocky and low-built, it has clawed toes rather than hooves, allowing excellent traction in muddy or hilly terrain. Males bear small tusks jut from its lower jaw, now largely decorative due to centuries of selective breeding. Used for cart pulling and short haul burden carrying, but unsuitable for long-distance travel due to low stamina.
Behaviour: Herd-bound and passive. Despite its brutish appearance, the Drak is a social, docile creature. It often greets handlers with affectionate grunts or by flopping belly-up to bask in sunlight. It responds keenly to the familiar clatter of feed buckets. A solitary Drak becomes anxious. The primary hazard is trampling during stampedes.
Handling: Kept in herd, usually near Sunbulb farms, feeding on Sunbulb stems while manuring fields. Childern like to play with youngs. Follows soft handler whistles or tinkling sounds.
Field Extraction
Valuable parts
Meat: Lean, marbled, and flavorful. Staple nutrient.
Hide: Semi-flexible and tough. Very universal, used for clothing, storing and more.
Milk: Female breeds only. Creamy and pungent; used as both food and alchemy.
Drak Grease: Internal fat is a versatile reagent useful in cooking, crafting and alchemy.
Extraction: Female Draks are milked by hand once or twice daily, depending on diet and stress levels. Ensure calm conditions—anxious Draks produce sour or minimal yield. Clean teats before and after extraction to prevent infection. For hide samples, older Draks may be sedated and small patches excised from the flank or back using curved skinning knives—never from the legs, as it risks infection or immobility. Full harvesting begins once the Drak reaches maturity, typically age three. The animal is calmly sedated, separated from herd, restrained and dispatched swiftly via puncture behind the skull with a long, sharpened spike to minimize distress and blood tainting. Bleed immediately by hanging upside down from the hind legs and cutting the neck arteries. Skinning begins at the limbs and proceeds toward the belly; hide should be removed in one piece if possible. Meat is best carved along muscle groups and cooled within the hour to preserve flavor. Internal fat is gathered from under the skin, around the kidneys and under the belly layers, then rendered over low heat if long storage is needed. Harvest should always be completed within six hours of death for best yield.