PAPER CONVERTING BLOG

We get a lot of requests for black butcher paper from customers in different industries for a wide variety of applications. In fact, it’s one of our frequently requested products. And, while there are two popular butcher paper types: white and pink, the term black butcher paper is actually a common misnomer we hear in the paper converting world.

Branding efforts for a restaurant can require a large budget.

Working in the paper industry for so many years, we have recognized some common misnomers for different types of paper. Take butcher paper, for example. It's often mistaken for other similar papers such as kraft paper or freezer paper. The color of butcher paper is another topic that generates many questions. Whether you know butcher paper to be "pink" or "brown", the answer is: you're right.

It’s not uncommon for butcher paper to be found in many food service establishments across the globe. It’s simply becomes one of those standard supplies every restaurant or deli owner needs to have on hand for a variety of uses.

Chances are pretty good that your restaurant or deli has one - if not several - rolls of butcher paper in the kitchen or supply room. Depending on your menu selection, restaurant style, preparation and presentation, or delivery, you may use it a lot or only on occasion.

Today, there are endless barbecue tools and accessories designed to improve quality, taste, efficiency, presentation, and more. Of the popular gadgets out there, few are more simple, affordable, or useful than peach paper. Not just a fleeting trend, peach paper has been used for years as an aid in the meat smoking process as well as a recognizable product to display and wrap foods.

There is plenty of room for error when cooking or smoking meat. That’s why “perfect BBQ” is such a rare thing to find. No matter how much experience you have, it’s always possible to let the smoker heat up a little too much, choose the wrong kind of wood, lose track of time, or a host of other potential flubs. As long as it doesn’t render the entire cut inedible, that’s honestly part of the fun, right?

But there is one classic mistake that pitmasters have been making from the start that will almost always jeopardize the quality of the end product, and it’s simple to resolve as long as you know what to look for.

A perfectly smoked beef brisket is considered the “holy grail” of barbecue. If you can manage to nail it, you could graduate into the upper echelon of whatever level of pitmaster you’re aspiring to be. But, it’s not easy.

As professional paper converters for the last 20 years, we’ve seen the paper industry change and grow. This has given us the ability to discover more effective and creative uses for the paper we convert. That’s why we think just about everyone can benefit from having a roll of butcher paper on hand at all times.

In fact, we think it’s right up there with duct tape and WD-40 as a staple product, and it’s a necessary supply for any commercial food service location as well.

When you think of ways to improve restaurants, delis, and other food related businesses, the customer service, experience, and quality of food are probably the first things that come to mind.