Chloe Zhang
Before plastic, meat was typically purchased from a butcher counter and wrapped in paper for the journey home. Paper was also used to wrap bread, sandwiches, and other snack foods. Paper bags were used to contain items such as rice, pasta, and other dried goods. In the early 20th century, some countries used strings or grass to tie up meat and fish. In the medieval period, cloth, hide, and other natural materials like gourds, shells, and leaves were used for packaging.
| Characteristics | Values |
|---|---|
| Time period | Before the 1960s |
| Packaging materials | Paper, cloth, leather, metal pails, glass bottles, cardboard boxes, waxed paper, greaseproof paper, string, grass |
| Availability of plastic | Plastic was invented in the 19th century but was expensive and not widely used until the late 1970s and early 1980s |
| Food production and consumption | Local and seasonal |
| Reuse and recycling | Glass bottles and cardboard boxes were reused and recycled; paper was often reused or burned |
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What You'll Learn
Meat wrapped in paper at the butcher counter
Before the widespread use of plastic, meat was often packaged in paper at the butcher's counter. This paper, known as butcher paper, is a food-safe material that is safe for direct contact with meat. It is also used during the cooking process, particularly with barbecue meats, as it allows the meat to breathe and develop a rich, smoky crust, known as the "bark".
Butcher paper has a similar appearance to traditional parchment, but the manufacturing process for parchment paper is costly and harmful to the environment. Butcher paper, on the other hand, is a more affordable and environmentally friendly option. It is made from paper that has been treated with a wax coating or silicone, which gives it its distinctive properties.
When it comes to meat packaging, butcher paper is favoured over aluminium foil because it creates a closed environment for cooking while still allowing the meat to breathe. Foil, on the other hand, is more extreme and can inhibit the formation of the bark due to its impermeable nature. It also affects the flavour of the bark or rub, which some people dislike.
In terms of moisture retention, foil is superior as it is highly effective at trapping moisture. This makes it a good choice for meats that dry out easily, such as brisket. Butcher paper allows for more moisture loss, which can be beneficial for achieving the desired bark. It also has lower heat conductivity than foil, resulting in slightly longer cooking times but helping to prevent the meat from overcooking on the outside while remaining undercooked on the inside.
Overall, butcher paper is a popular and practical choice for wrapping meat at the butcher's counter and during the cooking process. It is safe, affordable, and allows for the development of flavour and texture that is desirable in barbecue meats.
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Glass bottles and jars for milk and beer
Glass bottles and jars have been used for milk and beer for centuries. Glass milk bottles, for instance, were first introduced in the second half of the 19th century and were reusable and returnable. They were mainly used for doorstep delivery of fresh milk by milkmen. Customers would rinse and leave the empty bottles on the doorstep for collection or return them to a participating retail store.
Glass milk bottles were also used during the Second World War in the United Kingdom, where the misuse or hoarding of milk bottles was made illegal. In the 1960s, glass bottles were gradually replaced by LDPE-coated paper cartons or recyclable HDPE plastic containers in the United States. Despite this shift, glass milk bottles remained prevalent in the UK, with 94% of milk sold in glass bottles in 1975. However, by 2012, this number had significantly dropped to 4%.
Glass bottles and jars were also commonly used for beer and other beverages before the widespread use of plastic. Glass provided a safe and non-toxic option for storing drinks, although it was fragile and prone to breakage. The use of glass bottles and jars for milk and beer packaging offered a more environmentally friendly alternative to plastic, as glass is less likely to end up as waste in landfills compared to plastic bottles.
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Strings or grass to tie up meat
Before the widespread use of plastic, meat was often wrapped in butcher paper or greaseproof paper and tied with string or grass. This method of packaging meat is still common in some parts of the world, and it is especially useful for transporting meat.
String or grass is used to tie up meat to secure the various pieces together and maintain its shape while cooking. This technique, known as trussing, involves using a type of twine called butcher's twine, which is oven-safe and highly pliable, allowing it to wrap tightly around the meat. The primary reason for trussing meat is to ensure even cooking by creating a uniformly sized package. This is especially beneficial for large roasts or cuts of meat with uneven shapes, such as beef tenderloin.
To truss meat, one must first master the art of the slip knot, also known as a butcher's knot. This knot holds itself in place while allowing for further tightening as the butcher's twine is wrapped around the meat. The length of the twine should be about one and a half times the length of the meat. The process involves making loops with the string and pulling them down at regular intervals before tightening and cutting off any excess.
While the use of plastic packaging has become prevalent in recent decades, traditional methods like paper wrapping and string or grass tying remain viable alternatives, offering advantages such as improved cooking evenness and shape retention for meat products.
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Cardboard boxes with waxed paper liners
The use of cardboard boxes with waxed paper liners can be traced back to the late 19th century when Robert Gair, a Brooklyn printer and paper-bag maker, accidentally invented the first semi-flexible packaging. This early form of packaging involved cutting and creasing paperboard, creating cartons that could be folded and sealed.
The Kellogg brothers were pioneers in utilising this new packaging for their cereal cartons, marking the beginning of its widespread adoption. Over time, cardboard boxes with waxed paper liners became a common choice for packaging various dry goods, snacks, and perishable items.
Meat, in particular, was often packaged in cardboard boxes with waxed paper liners before plastic. Butchers would wrap the desired quantity of meat in waxed paper, providing a protective layer, before placing it inside a cardboard box for the customer to take home. This combination of packaging materials offered a degree of durability and moisture resistance, making it suitable for transporting meat.
While plastic has largely replaced cardboard and waxed paper for meat packaging due to its convenience and lower cost, there is a growing movement towards more sustainable alternatives. Today, consumers are increasingly concerned about plastic pollution and are seeking eco-friendly options, such as bringing their reusable containers to butcher shops and exploring plant-based dietary choices.
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Cloth, hide, gourds, shells, leaves, woven grasses
In the past, meat was packaged using a variety of natural materials such as cloth, hide, gourds, shells, leaves, and woven grasses. These materials were used before the widespread use of plastic and provided a sustainable and biodegradable alternative to modern packaging.
Cloth, or fabric, has been used for centuries to wrap and package various items, including meat. Early fabrics were likely made from furs used as primitive clothing, with fibers matted into felts by plaiting or weaving. Over time, these fabrics evolved into more sophisticated garments and wrapping materials. Cloth provided a breathable and flexible material to package meat, keeping it fresh and protected.
Hide, or animal skin, has also been used for packaging meat. Animal organs, including hides, were cleaned and treated to create durable and natural packaging. Hide provided a sturdy and flexible option for storing and transporting meat.
Gourds, shells, and leaves were some of the earliest forms of natural packaging. These materials were readily available in nature and provided a sustainable way to contain and carry meat. Gourds, for example, could be hollowed out and used as containers, while large leaves could be wrapped around meat to keep it fresh and protected.
Woven grasses were another innovative form of meat packaging. Grasses and reeds were woven together to create baskets, providing a way to store and transport meat while also allowing for air circulation to keep the meat cool and fresh.
These natural packaging materials were not only functional but also environmentally friendly, as they were biodegradable and often reusable. While plastic has become the dominant form of meat packaging in modern times, these traditional methods offer a reminder of the creativity and sustainability of pre-plastic packaging solutions.
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Frequently asked questions
Meat was selected at the butcher's counter, and the desired quantity was wrapped in paper for the trip home.
The paper used to wrap meat was waxed paper, butcher paper, or greaseproof paper.
Yes, in some countries, meat was packaged using strings or grass to tie it up. Meat was also displayed on cardboard trays with clear wrap, which was an early use of plastic.
Plastic packaging became popular in the late 1970s and early 1980s, after World War II.
Before plastic, food was packaged in glass bottles, jars, cardboard boxes, tins, and paper bags.
