Butcher paper is a special paper product designed for wrapping raw meats and fish to protect against airborne contaminants and flavor contamination.
Butcher Paper
Butcher paper, also known as kraft paper, is coarse and sturdy, making it ideal for wrapping meat and fish. It is widely used among fishmongers, butchers, and crafters.
Both tolerate heat well but parchment paper can withstand higher temperatures. If you want to release moisture from the meat, use parchment paper. Butcher paper is better for retaining moisture. Butcher paper is also more resistant to moisture.
Pink butcher roll
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. As a result, the paper won't go soggy or fall apart during storage or transportation.
Butcher paper is a high-quality, thick, and durable paper that food industry professionals use to wrap and package meat. This type of paper has a protective quality that preserves your meat's freshness and hygienically protects it from external elements.
Butcher paper allows meat to breathe, helping to maintain the crisp bark while sealing in moisture.
The true difference is in how the paper is finished. Butchers paper has added treatments to strengthen it for food-grade use. It is specifically engineered to withstand moisture better than Kraft Paper.
Oklahoma Joe's Paper Butcher Paper in the Grilling Tools & Utensils department at Lowes.com.
If you want the outer crust of the meat not to be soggy, then butcher paper is the way to go. Unlike foil, butcher paper is very breathable and therefore lets moisture escape. This prevents the meat from over-steaming.
Butcher paper isn't always the easiest product to find. You might find it in a grocery store, or in a barbecue specialty store, but the easiest way is to buy online.
What Is Butcher Paper Coated With? All butcher paper (with the exceptions of white butcher paper, pink butcher paper, and wider rolls) is coated with a material called sizing, which is chemical-free and designed to provide leak resistance and strength when wet.
Duro Bag Butcher Wrapping Paper, 18"W x 1000'L, White | Costco.
But our recommended method is actually to wrap the meat in butcher or freezer paper. This is a waxy coated paper (the waxy side should go towards the meat, with the paper side out). Wrap your cut of meat tightly in this paper, and tape it shut. Then wrap the whole package in an airtight layer of aluminum foil.
Because of its porous nature, butcher paper traps less steam, allowing you to maintain the desirable crispy bark that forms on smoked meat.
Our specially-made Traeger pink butcher paper is a terrific option. Or, if you have a specialty butcher shop nearby, they should be able to supply you with some.
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.
While they may look different, Kraft Paper and Butcher Paper start out as identical twins. Both are made from the same raw materials, sharing the same wood pulp base. The real difference comes from the treatments applied during the finishing process. Butcher Paper is specially engineered for food-grade use.
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.
What makes butcher paper different from kraft paper comes down to the treatment applied to butcher paper to strengthen it for food grade use. Butcher paper is engineered to withstand moisture better than kraft paper and offers superior blood, and moisture holdout than standard kraft paper.
“Butcher paper helps maintain the crispness of the bark while sealing in moisture,” explains Charry Brown. Unlike foil, which can trap steam and create a pot roast-like texture, butcher paper allows some evaporation, essential for forming a good bark and keeping the meat moist.
Not necessarily. Although butcher paper and freezer paper can be used for similar purposes in the food service industry, that doesn't make them the same thing. Custom paper products not only help improve a restaurant's image, but they also help staff to prepare and serve food safely and easily.
Why is kraft paper so expensive? The cost of kraft paper can be attributed to its production process and the use of sustainable materials.
Brown Paper Bags: Believe it or not, some BBQ enthusiasts swear by using brown paper bags to wrap their meats. The porous nature of the paper allows for some moisture loss and smoke penetration, resulting in a unique flavor profile.
What is kraft paper? As we've already alluded to, kraft paper is a strong brown paper that is excellent for paper packaging. Developed in 1879 by Carl F. Dahl, kraft paper was named after the German word kraft, meaning 'strength'.