Food Service Butcher Paper

Butcher paper comes in rolls and sheets, typically in kraft (brown), white, or coated varieties, with widths commonly from 12 to 36 inches and lengths from 50 to 1000 feet; choose based on the size of cuts you wrap, the volume you handle, and whether you need a coated or uncoated surface for moisture or grease resistance

Uncoated kraft is absorbent and breathable for short-term wrapping, greaseproof/coated papers resist oil and moisture for messier foods, and freezer-grade paper is thicker and typically treated to prevent freezer burn and moisture transfer during long-term storage

Store rolls in a cool, dry place away from direct sunlight and high humidity, keep edges clean to avoid contamination, and use a dispenser or knife for straight cuts to reduce tearing and waste

Look for papers labeled food-safe or FDA-compliant for direct food contact; check material composition for chlorine-free or recycled content if those attributes matter, and avoid papers with unknown coatings if you require oven-safe or direct-heat use

Estimate by calculating average wrapping area per item and multiplying by daily volume, then add a waste allowance (10–20%); for retail: small rolls may suffice, while high-volume operations typically buy larger rolls measured in hundreds of feet

Common options include wall-mounted or counter dispensers with serrated bars, floor-standing roll holders for larger rolls, and utility knives or serrated cutters for clean cuts; choose a dispenser sized to your roll width and a cutter that minimizes paper tearing

Coated papers resist grease and moisture and can help retain juices during smoking, but are generally single-use for food-safety reasons and may not withstand prolonged direct heat; they can improve bark while allowing some smoke penetration depending on coating