The meat case gets all the butcher-shop glory, but the smart shopper knows to look past the marbled rib eyes and beckoning lamb racks and check out the freezer section. Here, you’ll find affordable, meaty delights that range from stock to schmaltz. We asked the butchers behind the counter at Brooklyn's Marlow & Daughters for their choice freezer picks.
Bone broth, brodo, soup—whatever you want to call it, you'll find it in the freezer section. Butchers will take the bones leftover from your boneless beef short ribs and turn out all manners of liquid gold that are great on their own, or as a foundation for a homemade soup.
Making bolognese from scratch is the surest way to ensure you'll be eating dinner at 9 p.m. after slaving away in the kitchen all day. But if you're lucky, your butcher will stock a homemade sauce to rival Nonna's so all you have to do is boil pasta water.
A longtime favorite of Jewish bubbes everywhere, schmaltz, or rendered chicken fat, has a deeply rich flavor that no trendy oil (lookin' at you, coconut) just can’t live up to. It will make the best roast potatoes you’ve ever had, and if you’re feeling adventurous, slather it on your morning toast.
Duck fat makes all other food just taste better. It's perfect for searing any kind of seafood, fowl, or meat, and its extra-rich flavor pairs well with cruciferous vegetables like kale and Brussels sprouts—the fat mellows out any bitter flavors.
Salt pork is like the original American meat: a longtime standby that can endure elements and time. Like bacon, salt pork comes from pork belly, but skips the smoking and curing. The result is a mellow, high-fat meat that will add a layer of depth to dishes like baked beans or green beans.
Lard sometimes gets a bad rap, but butchers and chefs rely on this rendered pork fat for its ability to produce extra-flaky crusts. Its high smoke point also makes it perfect for realizing all your fried-food dreams.