Meat Packaging: butcher Paper vs. Steak Paper 

A lot of people in the meatpacking industry want to have the freshest and strongest cuts of meat transported to customers. You might wonder what the best men’s to keep steak tasting fresh and delicious, or the best ways to wrap pork in order to keep bacteria at bay. Meat packaging offers options that’ll ensure that the meat keeps its freshness and also provides the optimal condition. 

Butcher and steak paper are the game-changing items for the food industry, making a big difference when it comes to the meat that you love. Let’s look at meat packaging offers, and also why you should use one or the other. 

Butcher Paper 

Butcher paper is a thick, high-quality, and durable type of paper that the industry professionals will use in order to properly package various meats. 

There’s a protectiveness that preserves the freshness, and also uses a hygienic means to protect the meats from the elements. 

This is something used to store cuts as they’re transported and is the go-to for protection during transit.  When used to envelope the meat as tightly as it can, you’ll be able to lower the contaminant exposures. 

There are specific meats that work best for this though.  you want to use larger cuts of meat, especially briskets and roast.  This is good because it will offer ample protection for as big of cuts as you can get. It’s also good if you’re going to wrap meat and then freeze it, as you’ll be able to mitigate the freezer burn that’s there through this. 

Steak Paper 

This is similar to butcher paper, and this is used specifically for wraps and steaks, or other foods that need better presentation. It makes sure that the steak is nice and presentable, while also looking incredibly appealing to customers too. It maintains the freshness of these steaks, ensuring that the meat is kept excellent during transit, and selling as well. 

This is best for slice cuts, but you can use this for seafood, full chops, and also sushi too. It’s good as well for sandwiches, especially if you want to make them mouthwatering and good, based on the ingredients that you have. 

The Differences 

If you’re struggling to determine which is better for which, let’s look at the difference. 

First is the thickness.  Butcher paper is thicker, far less flexible, and usually uses kraft paper, which is strong and contains some form of wood pulp. Steak thinner uses kraft paper and coated surfaces too. 

Steak paper does rely on flexibility to wrap these in, especially with larger thickness too. 

There are also different materials with this too. Butcher paper uses kraft pulp, and combines caustic soda along with agents for sizing, and steak paper uses poly coatings on wax surfaces.  Butcher paper works to prevent leakage through the packaging, and is FDA approved for being moisture-resistant too. 

The waxed surfaces, along with the poly coating of the steak paper is grease-resisting, especially if you wrap this around the steak as well. This ensures that the steak is fresh, even when transporting this over various distances. 

Advantages of each 

There are advantages to each, and we’ll go over those. 

Butcher paper: 

  • More versatile 
  • Easier to handle 
  • Is considered food safe 
  • Easier to customize to specific needs 

Steak paper: 

  • It’s eco friendly, so it appeals to health conscious people 
  • It’s moisture conscious, so you’ll be able to prevent spells 
  • It’s best for presentation 

Overall, for durability you want butcher paper, but if you’re looking at looks, you’ll want steak paper for these needs.