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Unpopular opinion: I stopped using the "right" butcher paper and switched to freezer paper
I know everyone swears by the pink butcher paper for wrapping cuts to go in the cooler. I tried it for maybe 6 months at the shop over on Elm Street. But I kept having issues with moisture bleeding through on longer hangs, especially with bigger primals. So I grabbed a roll of heavy duty freezer paper from a restaurant supply place for about $18. It's got that plastic coating on one side that locks everything in. Been using it for over a year now and my customers say the meat stays fresher looking. Has anyone else tried something off-script like that and had it actually work better?
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barnes.shane2mo ago
My buddy Dave who runs a BBQ pop-up in Portland tried freezer paper once because he ran out of butcher paper mid-summer. He never went back, said his briskets held way better and he didn't lose as much moisture in the cooler.
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