How to Use Butcher Paper vs. Parchment Paper

Butcher paper is a type of thick kraft paper used to wrap meat. Butcher paper is made out of kraft pulp treated with caustic soda and sulfide as well as sizing agents to help prevent leaking. Butcher paper is moisture-resistant and approved by the FDA for direct contact with food products.

Butcher paper comes in many styles. Consider some of the most popular types of butcher paper:

1. 1. White butcher paper: White butcher paper is often used for crafts and as a table cover. White butcher paper is uncoated and perfect for wrapping sandwiches and subs.
2. 2. Pink butcher paper: Also known as peach paper, pink butcher paper masks the color of meat. Butcher shops wrap brisket and other meat products in pink butcher paper. Pitmasters use pink butcher paper around smoked meats because of the material’s breathability.
3. 3. Peach treated butcher paper: Resembling pink butcher paper, this premium paper includes a sizing agent to promote water-resistance and preserve fresh cut meats better than other types of butcher paper.
4. 4. Gardenia butcher paper: Gardenia butcher paper is another premium type of butcher paper that protects meat from outside moisture. The unique color of gardenia butcher paper complements poultry and fish products.

Parchment paper, also known as baking paper, is a cellulose-based cooking paper often treated with sulfuric acid and silicone. Parchment paper is non-stick, heat-resistant, and grease-resistant. Parchment paper is a versatile kitchen tool commonly used on countertops and baking sheets.

There are two main types of parchment paper, both of which can withstand high temperatures up to 450 degrees Fahrenheit.

1. 1. Bleached: This type of parchment paper is treated with chlorine to give the paper a white color.
2. 2. Unbleached: Unbleached parchment paper is chlorine-free, naturally tan in color, and slightly more expensive than bleached parchment paper. Both bleached and unbleached parchment paper come in rolls and pre-cut sheets.

Although butcher paper and parchment paper can help the cooking process in similar ways, there are a few key differences between them.

• Thickness: Butcher paper is thicker than parchment paper. Use butcher paper for heavy-duty cooking projects involving raw meat.
• Non-stick surface: Unlike butcher paper, parchment paper has a silicone coating that gives it a non-stick surface. Neither paper should be confused with wax paper, a type of paper with a thin paraffin wax coating. Use parchment paper for the easy removal of baked goods, but avoid using wax paper for baking because the wax coating will melt and possibly ignite.
• Moisture: Parchment paper is less permeable to moisture than butcher paper. Parchment paper keeps moisture in, while butcher paper allows food to breathe more.

The type of paper you choose largely depends on your cooking needs. Use butcher paper when storing cuts of meat, grilling, or smoking BBQ. Use parchment paper as a lining on pizza stones and cookie sheets. If you want to retain moisture in your food, use parchment paper for its silicone treatment.

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