Freezer paper rolls are heavy white paper with a thin plastic coating on one face, wound on a core and sold either in a dispenser box with a tear edge or as bulk rolls for a bench. The coated side goes against meat or fish and holds moisture in at 0°F.
From $0.30 a sheet; rolls are priced by the roll on the quote. Written quote in one business day and a free design proof; the exact number depends on size, ink count and quantity.
From $0.30 a sheet; rolls priced by the roll. Exact price on the written quote.
| Format | Boxed roll with a serrated tear edge (75 and 150 ft) or bulk roll on a core (1,000 ft) |
|---|---|
| Base sheet | Bleached white, about 40–45 lb |
| Coating | Thin plastic film on one face only; the other face is bare paper |
| Cold | Freezer storage to 0°F (typical); not for ovens or heat lamps |
| Plain white as standard; a one-color mark on the paper face on request | |
| Order size | 1 roll minimum |
Freezer paper is a strong white paper with a moisture-proof plastic film on one side. Wrapped with the shiny side against the food, it keeps air and frost away from meat, fish and poultry for months in a freezer. The paper side stays dry and takes a marker for the cut and the date.
| Format | Typical size | Typical use |
|---|---|---|
| Roll | 15 in × 75 ft | Home and small shop |
| Roll | 18 in × 150 ft | Butcher counter |
| Roll | 18 in × 1,000 ft | Processing room |
| Roll | 24 in × 1,000 ft | Large cuts, production |
Sizes are typical starting points. Any other size is a custom cut; ask on the quote. Full sheet and roll size chart.
Choose a sheet from this paper's photos, place your logo and send the mock with your quote request.
Upload your logo to place it on the paper
The photos show the short-length version: a white roll inside a long printed carton with a serrated metal edge along the lid, and the paper pulled out across a wooden table with the end of the roll showing its brown core. That is the format a butcher keeps on the counter and a home processor keeps in a drawer.
The long rolls are different. At 1,000 ft the roll is too fat for a carton, so it ships bare on a core and sits in a bench or floor dispenser with its own blade.
Butchers, fish counters, deer and hog processors, meat-box farms and barbecue kitchens that portion and freeze are the buyers. Home cooks who buy a half steer use it too.
The shiny side. Hold a piece up to the light and one face has a faint gloss and feels slick; that is the plastic film and it goes against the food. The dull side is bare paper and faces out.
Get this backward and the paper absorbs blood and juice, freezes to the meat and tears on unwrapping. The right way round, the film peels off a frozen chop cleanly.
The film is thin enough that the paper still creases like paper. That is the point of freezer paper over plastic wrap: it folds into a tight package with square corners and holds the fold without stretching back.
Freezer paper is rated for 0°F storage, which is where a chest freezer sits. At that temperature a well-wrapped steak stays free of freezer burn for many months, and ground meat for several.
What ends the shelf life is air, not cold. Freezer burn is the surface drying out where air touches it, so the wrap has to lie flat on the meat with no pockets. A loose wrap in good paper burns as fast as a tight wrap in bad paper.
For long storage, double wrap. One layer of freezer paper tight against the meat, then a second layer or a bag over the top. The inner layer blocks moisture; the outer layer protects the inner one from knocks in a full freezer.
Width decides whether a cut fits; length decides how the roll is dispensed.
| Typical roll | Format | Suits |
|---|---|---|
| 15 in × 75 ft | Boxed, tear edge | Home processors, a farm kitchen, a small fish counter |
| 18 in × 150 ft | Boxed, tear edge | Butcher counter wrapping chops, roasts and ground meat |
| 18 in × 1,000 ft | Bulk on a core | Processing room with a bench dispenser, meat-box packing |
| 24 in × 1,000 ft | Bulk on a core | Whole primals, large roasts, fish sides, hog and deer processing |
For a single chop, 15 in is plenty. For a bone-in rib roast you want 24 in so the paper reaches around twice. Other widths are a custom slit; give us the measurement in inches.
Freezer paper is the heaviest sheet on this site at about 40 to 45 lb. It has to be. A thin paper tears on a bone edge, and a torn wrap is an open wrap.
The coating is a plastic film laid onto the paper, not a wax. It does not soften in a warm room the way paraffin does, so a wrapped package can sit on the counter while the next one is done. It also does not belong in an oven, under a heat lamp or on a smoker.
The bare paper face is what makes the roll practical. It takes a marker, a grease pencil or a stamp, and the writing stays legible through frost. Plastic wrap gives you none of that.
The paper does half the job. The fold does the other half. This is the counter method for a chop or a steak.
Ground meat is easier shaped into a flat block first; it freezes faster and thaws evenly. Bones get a scrap of paper folded over the sharp end before the main wrap.
Yes. One roll is the minimum, boxed or bulk, and a 150 ft boxed roll is a sensible first order for a counter that has been using plastic wrap. The quote gives the figure for one roll and for a case of them.
Plain white rolls need no proof, so once you approve the written quote they go into production in 4 to 6 business days and arrive by free tracked delivery to US addresses in 2 to 3 business days after that.
Processing rooms usually move to cases of 1,000 ft rolls after the first order, and the quote for those is cheaper per foot. If you are unsure which, say what you wrap in a week and we will advise on the freezer paper quote form.
If the counter also needs an unwaxed paper for interleaving, keep a separate roll for it. Freezer paper is too heavy for slicer interleaving and the film is wasted there.
Most rolls on this page ship plain white, and for a processing room that is the right call. If you want a logo, it prints in one color on the paper face only, so the ink is on the outside of the package and never near the meat.
A full-color repeat with a write-on panel is a different product and worth its own page; see printed freezer paper with your branding if the paper will reach customers rather than just the walk-in.
Either way the paper, the coating and the roll build are the same. Only the print changes, and only the printed rolls need a proof.
What buyers ask before a first order. Type a word to filter the cards, or open one to read the full answer.
A tight drugstore fold with the ends tucked under holds on its own for a day or two.
A tight drugstore fold with the ends tucked under holds on its own for a day or two. For months in a chest freezer, run a strip of freezer tape along the seam and across each end so the fold cannot spring open when the package is knocked.
Yes, the outside face is bare paper and takes a permanent marker, a grease pencil or a rubber stamp.
Yes, the outside face is bare paper and takes a permanent marker, a grease pencil or a rubber stamp. Write before you freeze; a frosted surface rejects ink. The shiny inner face will not take a marker at all.
Yes. The 75 ft and 150 ft rolls come in a long carton with a serrated tear edge on the lid, which is what the photos show.
Yes. The 75 ft and 150 ft rolls come in a long carton with a serrated tear edge on the lid, which is what the photos show. The 1,000 ft rolls are too thick for a carton and ship bare on a core for a bench or floor dispenser.
Wrapped tight with the film side in and no air pockets, yes, ground beef keeps well for that long at 0°F.
Wrapped tight with the film side in and no air pockets, yes, ground beef keeps well for that long at 0°F. Press it into a flat block first, double wrap for the longest storage, and date the package so the oldest goes out first.
Yes, and it is one of the best uses. Lay the fillet skin down on the shiny side, fold the paper over the flesh, and the film keeps the surface moist without the fish taking on a plastic smell.
Yes, and it is one of the best uses. Lay the fillet skin down on the shiny side, fold the paper over the flesh, and the film keeps the surface moist without the fish taking on a plastic smell. Individually wrapped fillets thaw faster than a block.
Not when the shiny side is against the meat. The film releases from a frozen surface cleanly.
Not when the shiny side is against the meat. The film releases from a frozen surface cleanly. If a package sticks, it was wrapped paper side in and the fibers have frozen into the juice; run it under cold water for a few seconds to free it.
No. The plastic film is for cold storage and must not go into a smoker, an oven or under a heat lamp.
No. The plastic film is for cold storage and must not go into a smoker, an oven or under a heat lamp. Wrap the brisket in freezer paper after it has cooled, for the freezer, and use a plain uncoated paper for the cook.
No, one side only. The coated face is the slick, faintly glossy one and goes inside against the food.
No, one side only. The coated face is the slick, faintly glossy one and goes inside against the food. The bare paper face is outside, where it takes writing and tape. A sheet coated both sides would not fold as cleanly or take a marker.
Usually the roll has shifted in the carton so the paper leaves at an angle.
Usually the roll has shifted in the carton so the paper leaves at an angle. Push the roll back to the end wall, pull the sheet straight out and tear down against the serrated edge in one motion. A heavy 45 lb sheet needs a firm pull rather than a slow one.
No. The film face has been against raw meat and the paper has creased at every fold, so a second wrap will not seal.
No. The film face has been against raw meat and the paper has creased at every fold, so a second wrap will not seal. Tear a fresh length; the cost of a sheet is nothing next to a spoiled roast.
A bench dispenser for a 24 in bulk roll needs a clear strip about 26 in wide for the roll and cutter bar, plus room in front to lay the paper flat for wrapping.
A bench dispenser for a 24 in bulk roll needs a clear strip about 26 in wide for the roll and cutter bar, plus room in front to lay the paper flat for wrapping. Many processing rooms mount it at the end of the wrapping bench so the paper pulls toward the scale.
Yes, as the inner layer. Wrap the cut in freezer paper first to square it off and protect the bag from bone edges, then vacuum seal over the top.
Yes, as the inner layer. Wrap the cut in freezer paper first to square it off and protect the bag from bone edges, then vacuum seal over the top. The paper also stops the bag from pulling the surface of the meat into ridges.
No match. Ask us on WhatsApp or call (503) 461-4788.
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