Be sure to use real butcher paper with a waxy coating. It will “seal” nicely to the meat to prevent
Editor: Kate, when wrapping or packaging meat for storage in the freezer, your chief aims should be to block out moisture and air. Most people do this by using a layer of plastic wrap, and then a layer of aluminum foil. But our recommended method is actually to wrap the meat in butcher or freezer paper.
Wax paper can be used to wrap and freeze meat, can tape and label it up with freezer tape. Freezer paper uses a little bit less plastic than a plastic bag, but protects better than wax paper. A more expensive option would be some sort of stainless steel container.
Reynolds Kitchens® Freezer Paper is ideal for wrapping foods for freezing.
It's best to use freezer-safe plastic bags or containers, aluminum foil, or freezer paper to properly wrap and store meat in the freezer. These materials are designed to withstand the low temperatures of the freezer and help preserve the quality of the meat.
The fundamental difference between freezer paper and butcher paper is freezer paper has a polyethylene coating on one side that provides extra strength when it's exposed to moisture and protects against freezer burn. Freezer paper is usually more expensive than butcher paper, which lacks the polyethylene coating.
Food grade materials, such as aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.
Freezer paper starts out like butcher paper, simple uncoated paper on rolls, but then it is poly coated on one side. This poly coating provides a moisture and vapor barrier that is perfect for containing liquids and grease. They're also great for lining baskets that will hold French fries and chips.
Aluminum foil, freezer paper, plastic containers, and plastic freezer bags will help food maintain optimum quality in the freezer. Plastic wrap alone will not provide enough protection by itself, but can be used to separate foods within another package.
While both are kitchen must-haves, parchment paper is better for high heat cooking like baking, while wax paper is better for storing meat and desserts in the freezer.
Game Meat: If you have access to game meat like venison, elk or wild boar, you can also use butcher paper for freezing. Proper wrapping and sealing will help maintain the quality of the meat in the freezer.
The Right Paper For Every Task
Choosing between butcher paper and parchment paper depends on the specific culinary task. For baking and roasting, parchment paper offers non-stick properties and heat resistance. Butcher paper is ideal for smoking and barbecuing, providing breathability and durability.
After that, you can add an extra layer of butcher paper or aluminum foil, or just put the fish in freezer bags, and label the date of freezing. Store the salmon at or below zero degrees Fahrenheit.
Without wrapping your meat, you can end up with dried-out meat that is chewy and leathery. Butcher paper can burn up on a scorching grill. So, while it is ideal for smoking, butcher paper shouldn't be used for cooking at temperatures higher than 450˚F (232˚C).
Again, better, unwrap and place in Pyrex or a similar covered dish. If paper wrapped beef starts to bleed, it won't develop off flavors, but it will make a mess in your refrigerator. Be sure to place paper wrapped beef on a dish with a rim.
The most effective way for freezing meat is to use quality freezer paper that is waxed or poly-coated on one side. The coated side of the paper should go against the meat. To optimize the protection, you can fold a freezer sheets around the meat and then properly freezer wrap.
The pink or peach tone of the paper comes from the natural color of the Southern Pine wood pulp used to produce it. Like the original kraft butcher paper, the pink or peach variety is suitable for wrapping raw meats because it is thick and strong enough to prevent leakages.
Butcher paper — or even freezer safe zipper locking bags — are still great options for freezing beef. They're cost effective and will give you a solid three to six months in the freezer. When wrapping beef in butcher paper, it's important to get as much of an airtight seal as possible.
Meat that's packed in vacuum-sealed bags has all of the air removed, so it can last several days in the fridge. On the other hand, steaks that are packed in butcher paper should be used right away because they're exposed to more air.
The paper you should wrap your meat in is called freezer paper, and it can be found in many supermarkets and grocery stores. Freezer paper is different from wax paper in that it is a matte paper finish on one side (presumably for writing on it with a marker) and has a thin plastic coating on the other side.
Wrap Your Meat When Freezing
The most important thing is to avoid exposing frozen meat to outside air. While a vacuum-sealer is ideal for ensuring that meats are packaged correctly, you can get by just fine with double wrapping cuts of meat with freezer paper, aluminum foil or airtight zip-loc bags.
Alternatives to freezer paper in the kitchen include aluminum foil, butcher paper, freezer bags and plastic wrap. For a better option with no waste, use plastic containers that you can wash and reuse for years to come. Any option that keeps the dry air of the freezer away from your food will work as an alternative.
Ziploc® Freezer Bags are your indispensable ally. The Double Zipper seal helps lock in freshness with confidence you can see, feel and hear — from edge-to-edge, across the entire bag. Plus, it helps prevent freezer burn, meaning less food waste.
Finally, I think the freezer paper protects the meat better. It's easy to get all the air out when wrapping in paper - not so easy in a plastic bag. And meat - or anything else - keeps better in the freezer if it doesn't have air around it.