Meat Slicer -

: FDA-approved for smoking and BBQ; hides meat juices to keep displays looking fresh.

: Often used in automatic slicers with a "Stack" function, which automatically pauses slicing once a target weight is reached so the user can place a sheet of dividing paper before continuing. 2. Slicing "Paper-Thin"

: A sturdy, coarse paper used for wrapping and display. Varieties include: meat slicer

Achieving paper-thin slices (less than 1 mm) is a primary goal for deli meats, jerky, and hot pot beef.

: Specifically designed for long-term storage. It features a plastic (polyethylene) coating on one side to lock in moisture and prevent freezer burn for up to a year. : FDA-approved for smoking and BBQ; hides meat

The "paper" used with a typically refers to one of three things: the protective paper used to separate or wrap sliced meat, the "paper-thin" slicing technique, or paper used for maintenance. 1. Types of Paper for Slicing and Storage

: Often used directly on the slicer for sanitary reasons. It is ideal for layering between paper-thin slices of prosciutto or beef to prevent them from sticking together after slicing. Slicing "Paper-Thin" : A sturdy, coarse paper used

Different papers are used to ensure meat remains fresh, easily separable, and protected from contaminants: