Three rolls of paper, three very different jobs — and a whole lot of people using the wrong one. If you have ever grabbed a sheet to wrap a sandwich, line a baking tray, or cover a market table and wondered whether it really mattered which paper you used, this one is for you.
Butcher's paper, greaseproof paper and baking paper get mixed up constantly. They can look similar on the shelf, but they are made differently, they behave differently, and using the wrong one can leave you with a soggy parcel, a stuck-on scone, or a smoking oven. Here is how to tell them apart and pick the right paper every time.
The short version
If you are in a hurry, here is the difference at a glance:
| Paper | Feel | Grease resistant? | Oven safe? | Best for |
|---|---|---|---|---|
| Butcher's paper (newsprint) | Soft, matte, off-white | No — it absorbs | No | Wrapping meat and food, table covers, craft, packing, drop sheets |
| Greaseproof paper | Smooth, semi-translucent | Yes | Low heat only | Lining trays, wrapping oily food, deli and takeaway |
| Baking paper (parchment) | Silicone-coated, non-stick | Yes | Yes (usually to ~220°C) | Baking, roasting, lining tins, steaming |
The rest of this guide explains each one properly — and shows you how to choose the right butcher's paper if that is what you are after.
What is butcher's paper?
Butcher's paper — also called newsprint paper — is the soft, off-white paper traditionally used at the butcher's counter to wrap fresh meat. It is lightweight (ours is 45gsm), lightly absorbent and uncoated, which is exactly why butchers like it: it soaks up a little surface moisture and it is cheap enough to use by the metre.
That 'draw on it, wrap it up, bin it' practicality is why butcher's paper has spread well beyond the butcher shop. It is now a workhorse for moving house, school craft, party tables, retail displays, market stalls and warehouse packing. It takes pen, crayon and paint beautifully, so it is a favourite for kids' tables and brainstorming walls too.
You will find our butcher's paper rolls in five widths, from a handy 450mm right up to a 1215mm trestle-table width, all on long 500-metre rolls. If you would rather not cut from a roll, we also stock pre-cut butcher's paper sheets in deli, small, medium and extra-large sizes.
What butcher's paper is great for
- Wrapping fresh meat, smallgoods and deli items at the counter
- Fish and chips, burgers and takeaway food (a classic for a reason)
- Covering tables at markets, parties, weddings and classrooms
- Wrapping and cushioning glassware, china and ceramics when you move
- Lightweight painter's drop sheets and craft or mural paper
- Void fill and general bench wrapping in the warehouse
What butcher's paper is not for
Here is the honest bit: butcher's paper is not oven-safe and it is not greaseproof. It is uncoated, so hot oil will soak straight through it and it can scorch in a hot oven. If you are baking, roasting or lining a tray that is going near heat, reach for baking paper instead. Butcher's paper is for wrapping, covering and packing — not cooking.
What is greaseproof paper?
Greaseproof paper is made by beating the paper pulp for longer, which packs the fibres into a dense sheet that oil and grease struggle to pass through. It is smooth, a little translucent, and it does one job very well: keeping grease where it belongs.
It is the paper you want between a burger and its wrapper, under a slice of cake, or lining a takeaway box so the oil does not bleed out. Some greaseproof can handle a moderate oven, but it is not non-stick and it is not built for high heat — food will still cling to it, and it can brown or dry out. Think of greaseproof as a barrier, not a baking surface.
What is baking paper?
Baking paper (called parchment paper in the US) is greaseproof paper taken one step further: it is coated on both sides with a thin layer of silicone. That coating makes it genuinely non-stick and heat-resistant — usually rated up to around 220°C, though you should always check the box.
That is what lets you bake biscuits straight off the sheet, line a cake tin without greasing it, or roast vegetables without half of them welding to the tray. The silicone coating is also what makes baking paper different from everything else here — and why you cannot just swap in butcher's or greaseproof paper when a recipe calls for it.
Butcher's paper vs greaseproof vs baking paper: side by side
The quickest way to remember it:
- Butcher's paper absorbs moisture and is brilliant for wrapping and covering — but keep it away from heat and oil.
- Greaseproof paper resists grease and is ideal for lining and wrapping oily food — but it is not truly non-stick.
- Baking paper is non-stick and oven-safe — the only one of the three you should be cooking with.
Put simply: if it is going in the oven, it is baking paper. If it is holding something greasy, it is greaseproof. If you are wrapping, packing, covering or getting creative, it is butcher's paper.
Which paper do you actually need?
A few real-world scenarios:
- Running a butcher, deli or grocer? Butcher's paper for the counter wrap; greaseproof for anything oily.
- Fish and chip shop or takeaway? Butcher's paper for wrapping and lining baskets. Pair it with our takeaway food bags to finish the order.
- Café or home baker? Baking paper for the trays — butcher's paper will not survive the oven.
- Moving house? Butcher's paper, every time. It is the cheap, static-free way to wrap glassware and china.
- School, market stall or event? A wide butcher's paper roll for table covers and craft.
How to choose the right butcher's paper
Once you have settled on butcher's paper, there are just two decisions to make: rolls or sheets, and what width.
Rolls or sheets?
Rolls give you the most paper for your money and let you tear off exactly what you need — ideal for counters, packing benches and craft tables. Our rolls run 500 metres long, so even the narrowest gives you a serious amount of paper. Pre-cut sheets are the tidy option when you want a consistent size every time, like deli wrapping or lining trays and boxes.
What width should I choose?
All our rolls are 45gsm off-white newsprint on 500m rolls. As a rough guide:
| Width | Good for |
|---|---|
| 450mm | Moving and packing, school craft, smaller table covers |
| 600mm | General packing, party tables, the butcher's counter |
| 750mm | Mid-size tables, retail displays, drop sheets |
| 915mm | Long buffet or banquet tables, big drawings, backdrops |
| 1215mm | Trestle tables, classroom murals, oversized projects |
If you are tearing paper all day, a bench-top paper roll dispenser with a serrated cutter will save your team a surprising amount of time and give you a clean edge every time.
Popular butcher's paper rolls to shop:
A quick word on kraft paper
There is a fourth paper people often mean when they say butcher's paper: brown kraft paper. It looks a bit similar but it is stronger, darker and heavier (usually 60–80gsm), which makes it better for parcel wrapping, retail gift wrap and anything that will cop rough handling in transit.
Rule of thumb: choose butcher's paper when you want a soft, writeable, budget-friendly paper for wrapping food, covering surfaces and packing; choose kraft when you need strength and a premium brown finish. If that is you, take a look at our brown kraft paper rolls and dispensers — the 80gsm heavy-duty roll is the pick for posting parcels.
For delicate items — jewellery, ceramics, boutique retail — many customers pair butcher's paper with acid-free tissue paper or cellophane for a more finished look.
Frequently asked questions
Is butcher's paper the same as baking paper?
No. Butcher's paper is uncoated newsprint made for wrapping and covering — it is not greaseproof and it is not oven-safe. Baking paper is coated with silicone so it is non-stick and heat-resistant. If a recipe asks for baking paper, do not substitute butcher's paper.
Can you put butcher's paper in the oven?
It is not recommended. Butcher's paper is uncoated and can scorch or catch under high heat. For any oven or grill job, use baking paper rated for the temperature. Butcher's paper is for wrapping, packing and covering — not cooking.
Is butcher's paper the same as newsprint?
Essentially, yes. Butcher's paper and newsprint paper are the same lightweight, off-white, uncoated paper — that is why our range is listed as butchers paper newsprint. It is just clean, unprinted stock rather than actual newspaper.
What is the difference between butcher's paper and kraft paper?
Weight and strength. Butcher's paper is softer, lighter (around 45gsm) and off-white — easy to write on and great value. Kraft paper is stronger, heavier (60–80gsm) and brown, which suits parcels and retail wrap. Both are recyclable.
Is butcher's paper food safe?
Yes — butcher's paper has been used to wrap fresh food for generations and is well suited to counter wrap, deli items and takeaway. It is not greaseproof, so for very oily food, line it with greaseproof or choose a food-grade option to suit.
Is butcher's paper recyclable?
Yes. Our butcher's paper is both recyclable and compostable, which makes it an easy, low-waste choice for food service, retail and events.
Get the right paper, sorted fast
QIS Packaging supplies butcher's paper, kraft paper and food-service packaging to businesses right across Australia — Sydney, Melbourne, Brisbane, Perth, Adelaide and regional areas — with same-day dispatch on orders placed before 12pm on weekdays.
Browse the full butcher's paper roll range or pre-cut sheets online. Buying in volume? Request a quote for bulk pricing, or call the team on 1800 555 343 — we are happy to help you pick the right paper and width for the job, backed by our 5% price-beat guarantee.
Need butcher's paper for your business?
Five widths, 500m rolls, dispatched Australia-wide — same-day dispatch before 12pm, backed by our 5% price-beat guarantee.
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