· Deli Meat & Cold Cuts Packaging
Poly Meat Wrap, 18 in
Skip. Meat wraps often use grease-resistant coatings with PFAS.
Doesn't disclose coating composition or PFAS status. Meat wraps typically require water and grease resistance, commonly achieved with fluorinated compounds. No third-party testing available.
The better-graded swap
LEM
LEM 15" Freezer Paper Cutter
80/100 safety
Same rubric that flunked this product. The swap earned Excellent.
Still want this one anyway? Check the price on Amazon. We’d swap it.
Material
Polyethylene film with undisclosed coating/treatment
Brand disclosure
Brand is silent on PFAS
Lab data
No public lab test
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What Poly Meat Wrap, 18 in is made of, ingredients and materials
Poly Meat Wrap is polyethylene film, the most common food-contact plastic. The critical unknown is the coating or treatment applied to make it grease-resistant and cling-worthy for raw meat. The brand does not disclose whether this coating contains fluorinated compounds (PFAS), silicones, or other additives. Uncoated PE itself is generally inert, but coatings are where chemical migration risk concentrates, especially in contact with fatty meat juices.
What’s concerning
Category baseline
The starting point for this type of product, before anything specific to this product is counted.
No PFAS disclosure
No public statement from the brand about PFAS in this product.
Waterproof / stain-resistant treatment
Water-repellent coating treatments have historically used PFAS.
PFAS
Grease-resistant food wraps almost universally use fluorinated PFAS or legacy fluorochemicals. The brand's silence on coating formulation and lack of PFAS-free claim strongly suggests presence of these compounds, which migrate into fatty foods (meat, dairy). No independent test data published.
Source, ATSDR ↗Unreported additives in coating or film
Undisclosed treatments may include plasticizers, slip agents, or UV absorbers. PE itself is low-risk, but additive packages in food-contact films are not always disclosed to consumers. Migration potential depends on coating type and temperature of use.
Microplastic shedding from degraded coating
If the wrap is reused, flexed, or exposed to temperature swings, the coating may flake or shed microscopic particles into contact with meat surfaces. No data on wrap durability or coating adhesion over multiple uses.
What’s reassuring
BPA & bisphenols
Modern PE film rarely contains BPA, and there is no public record of BPA detection in wraps. However, the company does not certify BPA-free status, leaving this an unconfirmed absence rather than a verified safety attribute.
Source, FDA ↗Phthalate plasticizers
PE wrap typically uses minimal plasticizers, but formulations vary by supplier. The brand does not publish phthalate-free certification. Risk is lower than in PVC cling films, but not independently verified.
How is this PFAS grade calculated?
The brand's record and disclosure
The brand maintains a silent stance on PFAS in their product literature and does not publish third-party certifications (BPA-free, FDA compliance statements, or independent safety testing) for this wrap. No major recalls are on record for this specific product, but the absence of transparency on formulation is a red flag in the food-wrap category, where PFAS-coated PE film is industry standard for grease resistance. Competitors increasingly disclose or avoid PFAS; The brand's silence suggests no commitment to reformulation.
How it compares in its category
Most meat wraps on shelves use PFAS-coated PE for durability and grease repellency. Uncoated PE wraps (like beeswax-wrapped alternatives or certified PFAS-free wraps) exist but are less common in conventional retail. The brand's product occupies the mainstream category with no public differentiation; it is cheaper than specialty alternatives but offers no disclosed safety advantage. Competitors like Kirkland, Store Brand PE wraps also lack PFAS transparency, making this a category-wide problem rather than a brand outlier.
If you buy it
Limit contact with hot or fatty foods; use for cold meat storage only. Replace wraps after one use; do not reuse across multiple products or storage periods. Store wrapped meat at 40F or below and consume within 3 days to minimize leaching time. If you need frequent meat wrapping, invest in certified PFAS-free PE or food-grade beeswax wraps instead; the long-term chemical exposure from repeated use of undisclosed-formula wraps is not worth the cost savings.
What is not known about PFAS in this product?
- Basis
- Model estimate, 35% confidence, not a lab result
- Lab test
- None on record for this exact product
- Brand statement
- has made none
Formulations change between production runs, so check the current label. How we grade.
What are the PFAS-free alternatives to Poly Meat Wrap, 18 in?
IDL Packaging
White Butcher Paper 18" x 12000" Natural Butcher Paper Roll for Meat and Fish
- natural kraft butcher paper, no coating specified
- The brand calls it PFAS-free, which we have not verified
- Bleach residue and chlorine compounds
2 hazards checked on this product, all on its full breakdown.
- stainless steel blade, bare metal construction
- We found no PFAS statement from the brand
- Blade degradation and metal particle shedding
2 hazards checked on this product, all on its full breakdown.
- kraft paper, unbleached cellulose
- We found no PFAS statement from the brand
- Heavy metals
2 hazards checked on this product, all on its full breakdown.
More deli meat & cold cuts packaging grades
How we score, every product runs through the same public 0-100 rubric based on materials, coatings, brand disclosure, lab findings, and recalls. See the full methodology → Spotted a mistake? Report an error.