Butcher paper and parchment paper have their uses inside and outside the kitchen. When comparing butcher paper vs parchment paper, keep in mind they might have some common purposes even if they’re not the same thing. Let’s see what sets them apart and how to use each!
Sometimes they are mistaken for one another and to make things even more complicated, there are several types of butcher and parchment paper. We’ll unwrap the mystery so you can make the most of them.
What Is Butcher Paper?
Butcher paper is a type of food grade paper made of kraft pulp. Its name offers a good hint towards its primary purpose: butchers use it to wrap raw meat and fish.
The kraft pulp is treaded with sulfide, caustic soda, and sizing agents to make it moisture resistant and leak-proof.
This process results in a strong and thick paper that’s approved by the FDA as food grade paper.
Other than wrapping raw meat to keep it moist and prevent leaking, butcher paper ended up also being used by BBQ enthusiasts and professionals to wrap meat for smoking and grilling.
Types Of Butcher Paper
From all the varieties of butcher paper, four of them are most common.
- White butcher paper – This is an uncoated type, often used to wrap sandwiches but also for crafts and as a cheap table cover.
- Pink butcher paper – You might wonder why it’s pink. That’s because it’s used to mask the color of meat. Butchers use it for wrapping raw meat to keep the meat safe from airborne contaminants and to prevent dehydration. Pit masters use it to wrap meat for smoking since pink butcher paper offers some breathability, which is perfect when you want to infuse a mild smoky flavor into the meat.
- Peach Treated Butcher Paper – A close cousin of pink butcher paper, the peach treated kind is a higher quality paper that was treated with a sizing agent to increase its water resistance. It’s excellent for wrapping fresh meat.
- Gardenia Butcher Paper – Another variety of butcher paper of superior quality that’s also good for keeping the outside moisture away from the meat. Apparently, the color of this paper pairs nicely with poultry and raw meat. That should make for some nice Instagram-ready photos!
What Is Parchment Paper?
Used mainly for baking and cooking, parchment paper is also called baking paper.
This paper is based on plain old cellulose, although it’s also treated with silicone and sulfuric acid.
Parchment paper is more common as a household item compared to butcher paper. The typical sheets found in stores are 18×24 inches and you should also be able to find it in rolls.
It’s non-stick, heat-resistant, and food-safe.
You can use it to bake cookies, cakes, breads, for roasting meat and veggies, and even to wrap fresh meat.
I recommend you choose wax and additive-free parchment paper, so check the label carefully before buying.
Types Of Parchment Paper
When it comes to parchment paper, things are a bit simpler as there are only two popular types:
- Bleached parchment paper – It’s easy to spot, because it’s white. To achieve this color, the paper is bleached using chlorine.
- Unbleached parchment paper – This paper has a tan color since it’s left untreated. Functionality-wise, it works just as bleached parchment paper.
Both varieties can resist to temperatures as high as 450°F and you can find them as pre-cut sheets and paper rolls. However, unbleached parchment paper is the more expensive one, likely because it’s not treated.
Butcher Paper Vs Parchment Paper – How Are They Different?
Despite the overlapping uses for cooking and packaging foods, butcher and parchment paper are different. Here’s what sets them apart:
Butcher Paper | Parchment Paper | |
---|---|---|
Material | Made from kraft pulp. | Made from cellulose and treated with silicone. |
Main Types | White butcher paper. Pink butcher paper. Peach butcher paper. Gardenia butcher paper. | Bleached parchment paper (white color). Unbleached parchment paper (tan color). |
Thickness | Thick and durable. | Thinner than butcher paper. |
Moisture | Slightly porous. Decent protection against raw meat leaking. | Best for sealing moisture. |
Heat Resistance | Maximum tolerance around 500°F. Best used up to 450°F. | Some brands can withstand temperatures up to 450°F. |
Non-stick Surface | Grilled, roasted and oven-baked goods can stick to the surface. | Non stick surface. |
Cost | Affordable. Slightly cheaper than parchment paper. | A bit more expensive than butcher paper. |
Availability | Limited availability. Mostly used by butchers and restaurants. | Easiest to find. Most grocery stores carry it. |
Thickness
Parchment paper is thinner than butcher paper. The latter is made to be durable and not tear easily.
For this reason, parchment paper is better for lining trays for baked goods with short cooking times.
Butcher paper is more suitable to preserve the freshness of raw meat, and to wrap meat for roasting. It’s also used as a low-budget table cover.
Moisture
Being silicone treated, parchment paper is better at sealing against moisture.
On the other hand, butcher paper has some degree of permeability. This is why pit masters use it to wrap meat for smoking.
Heat Resistance
Parchment paper is made to withstand temperatures up to 450°F but the numbers can be lower depending on the brand.
Butcher paper can also be used at high temperatures. In theory, its maximum tolerance is around 500°F, but it’s recommended to stay under 450°F.
When smoking, keep the butcher paper away from flames, in indirect heat since it can burn when exposed to a direct heat source.
Material
Parchment paper is produced from cellulose fiber, and butcher paper is manufactured from food-grade wood pulp.
This is why butcher paper has different attributes compared to parchment paper. The first one is thicker, permeable, and more resistant to tears. The second is non-stick and water-repelling.
Non-Stick Surface
Parchment paper is treated with silicone, making its surface non-stick. That’s why it’s often used for baking.
Cost
Unless you’re going for a super special kind of parchment or butcher paper, you’ll find both are reasonably priced. Butcher paper is slightly cheaper, the difference being minimal.
Availability
From the consumer standpoint, parchment paper is easier to find.
It’s commonly used in households while butcher paper remains a staple for butchers, restaurants and some pit masters.
Best Uses For Parchment Paper
Another reason for parchment paper’s increased availability is it’s versatility. Here are the best ways to use it:
- Baking and roasting – Both types of paper are heat resistant although parchment paper is also non-stick, making it perfect for lining oven trays and minimizing cleanup.
- Grilling and smoking – Parchment paper’s excellent moisture sealing properties may or may not be to your liking for grilling and smoking meat. You can end up with a smoky flavor that’s too subtle and a mushy texture instead of a crispy bark. It does work better for making small envelopes of grilled foods. In the end, it’s your personal preference that matters!
- Storing food – Parchment paper is best for storing dry goods like brownies, bread and cookies, since it will protect them from humidity.
- Wrapping and serving – Even restaurants use it to wrap and serve foods such as sandwiches, and burgers.
Best Uses For Butcher Paper
Butcher paper is becoming more and more appreciated, especially for smoking meat. However, there are other ways to use it.
- Wrapping fresh meat and seafood – Keeping raw meat and fish fresh for longer is one of the main uses for butcher paper. It also works for brining meat.
- Wrapping and serving – In this case, butcher paper works the same as parchment paper and can be used to wrap and serve burgers, sandwiches, and other cooked foods.
- Grilling and smoking – Pink butcher paper is the most popular type used for grilling and smoking meat and fish. It’s food-safe, permeable, and resilient.
- Roasting – Because of its resilience, butcher paper is the better option when slow roasting large cuts of meat.
How To Wrap Meat For Smoking With Butcher Paper
Wrapping meat for smoking is commonly done with pink butcher paper and aluminum foil.
This technique is known as the Texas Crutch. If you ever smoked a large cut of meat, after the first few hours, you might have noticed the internal temperature of the meat remains constant for a while.
When the meat is in the 150° to 170°F range, a phenomenon known as the stall occurs.
This is the point when hot air is trying to penetrate the meat while the cold air trapped inside is trying to get out. For a whole, they will cancel each other bringing the internal temperature of the meat to a halt.
Wrapping meat with pink butcher paper is something many professional and enthusiast pit masters swear by. It will speed up the cooking process while preventing the exterior of the meat from getting charred.
For our smoked brisket, we wrapped it in aluminum foil, which is another way you can crutch the meat.
A cheaper option that can still turn out super tasty is the smoked chuck roast. This cut would also benefit from being crutched with pink butcher paper.
Pink butcher paper is more porous than aluminum foil so it will allow more smoke to infuse the meat, and give a crunchier bark.
When you wrap brisket, the timing is very important so read our guide to learn how to make sure the meat turns out to your liking.
F.A.Q.
Was paper might look like parchment paper but they are not the same.
Wax paper is coated with layer of paraffin that will melt at high temperatures. Unlike parchment paper, wax paper wasn’t made to be heat resistant.
They’re both pretty resilient, unless exposed to direct heat.
Check for the recommended temperatures on the packaging. Without direct contact to a heat source, they will at most darken and turn brittle.
Even when using these types of papers in the oven, it’s a good idea to monitor the temperature and take a peek every once in a while.
If the grill flames reach it, butcher paper can burn.
When smoking meat wrapped in butcher paper, make sure it’s in an indirect heat zone and the temperatures don’t go over 450˚F.
Final Words
Our butcher paper vs parchment paper debate hopefully gave you an idea on how to use each.
Parchment paper is popular for baking, and wrapping dry foods.
Butcher paper is best known for wrapping fresh meat, grilling and smoking large cuts, and packaging cooked foods such as sandwiches and burgers.
Make use of both and enjoy the perks!
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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