The best freezer paper overall is Reynolds Kitchens Plastic-Coated Freezer Paper, offering an optimal balance of a heavy-duty moisture barrier and a writeable surface. The optimal choices depend on your specific needs:
Good freezing materials include rigid containers made of aluminum, glass, plastic, tin or heavily waxed cardboard; bags and sheets of moisture-vapor resistant wraps; and laminated papers made specially for freezing.
Use parchment paper over wax paper for freezing meat. Parchment is coated in non-stick silicone, making it highly durable, moisture-resistant, and tear-resistant. Wax paper uses a wax coating that can become brittle at freezing temperatures, flake off onto the meat, and provide poor moisture protection.
Wax paper has a food-safe non-stick paraffin wax coating which makes it better suited for cold food storage or as a barrier between food and surfaces. Wax paper cannot withstand high temperatures and will melt if exposed to excessive heat.
To freeze meat, you should use freezer paper. Unlike standard butcher paper, freezer paper is thick and features a plastic or wax coating on one side. This coated side faces the meat, locking in moisture and blocking out air to prevent freezer burn.
Butcher paper is plain unlined paper and works well for wrapping up your brisket when you smoke it or to take meat home. Freezer paper has a lining to create a moisture barrier between your meat and the outside. This protects your meat from freezer burn and keeps it fresher.
Yes, you can freeze meat in parchment paper, but it is not recommended as a standalone method for long-term storage. Because parchment paper is porous and not airtight, wrapping meat in it by itself will lead to rapid freezer burn.
The best approach for freezing meat is the double-wrap method: tightly seal the meat in plastic wrap to remove all air, then wrap it in a layer of freezer or butcher paper. This creates an impenetrable barrier against air and moisture, completely preventing freezer burn.
Although parchment never stopped being used (primarily for governmental documents and diplomas) it had ceased to be a primary choice for artists' supports by the end of the 15th century Renaissance. This was partly due to its expense and partly due to its unusual working properties.
Freezer paper is a thicker stock of paper that resembles parchment paper, but when you look more closely, you'll discover a layer of polyethylene coating on one side. This is coating is precisely what makes freezer paper ideal for freezing food, particularly meats.
The safest materials to freeze food in are glass, food-grade silicone, and stainless steel. These options are non-toxic, free of harmful chemicals (like BPA, phthalates, and microplastics), and do not leach into food during the freezing or thawing process.
Butcher Paper: Wrapping beef in butcher paper protects it well for a few months, but air can still seep in over time. This can cause freezer burn and a loss of flavor or tenderness, especially after six months. Butcher paper is a fine short-term option if you plan to use the beef soon.
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.
Parchment paper can pose health, safety, and environmental issues, primarily because of how it is manufactured and used.
Putting a penny (or any coin) in the freezer is an easy trick used to check if your freezer lost power while you were away, and whether your frozen food is still safe to eat.
Parchment paper can pose toxicity concerns depending on how it is manufactured and the coatings applied to it. The primary risks stem from three specific factors:
You can use either side of most parchment paper, as both sides are typically coated with non-stick silicone. However, if your paper has a noticeable difference in texture, face the shiny, slick side up against your food.
If your parchment paper stuck it's from using an inferior brand. Reynolds brand always works for me. I got a cheaper parchment paper once and everything stuck to it. I only use Reynolds brand – it never sticks.
The best Ziploc alternatives for the freezer are reusable silicone bags (like Stasher) or PEVA bags (like (re)zip) for a flexible, space-saving option. For rigid, zero-plastic, and odor-proof storage, use tempered glass containers with snap-locking lids.
The best alternative to freezer paper depends on what you are using it for.
In most cases, wrapping your food in foil is safe, but it's best to avoid acidic or salty foods that can break down the foil's protective layer, potentially allowing it to react with food. Some of the main offenders are tomatoes and tomato-based dishes, citrus fruits, vinegars and cured or brined meats.
The best freezer paper for meat is heavy-duty paper with a heavy-weight polyethylene (plastic) coating. This coating locks in moisture, prevents air exposure, and protects meat from freezer burn.
Depending on the type of meat you seal, the way it's been prepared, and its initial freshness, the answer to how long you can keep meat in the freezer will vary. However, vacuum-packed meats preserved with a FoodSaver vacuum sealer and stored in a freezer can last up to two to three years.
Use parchment paper over wax paper for freezing meat. Parchment is coated in non-stick silicone, making it highly durable, moisture-resistant, and tear-resistant. Wax paper uses a wax coating that can become brittle at freezing temperatures, flake off onto the meat, and provide poor moisture protection.