Meat film only clings well when you use the right width, the right tension and the right storage. Get any of the three wrong and you get sagging trays, rewraps and metres of waste in the bin. This how-to covers 45cm vs 50cm meat film wrap, step-by-step tray wrapping, cutter care and storage.
MRA Packaging supplies 45cm Clear Meat Film – 840m × 15mic and 50cm Clear Meat Film – 840m × 15mic, 2 rolls per carton. Full range: Meat Film Wrap collection.
1. 45cm or 50cm: Measure Your Widest Tray
You need 8–10cm overhang each side to fold under and seal. Measure your widest tray, add 20cm. If the total is under 45cm, 45cm film works. If it exceeds 45cm — family trays, catering platters, bulk cuts — move to 50cm. Under-width film is the number one cause of rewraps: staff stretch it thin to reach, it springs back and sags by midday.
| Product | Spec | Best For |
|---|---|---|
| 45cm wrap | 840m × 15mic, 2 rolls/CTN | Standard retail trays, highest reorder |
| 50cm wrap | 840m × 15mic, 2 rolls/CTN | Wide / family / catering trays |
2. Wrap in 4 Steps for a Tight Seal
- Chill and dry the tray edge. Cold, dry edges seal. Warm, greasy edges repel film. Wipe rims before wrapping, especially fatty cuts.
- Pull with even tension. Unroll 30–40cm, keep film taut but not stretched paper-thin. Lay over the tray in one motion — do not hover and sag.
- Cut clean, fold under. Slide across a sharp cutter (not teeth-tearing). Flip the tray, pull sides to centre, press flat underneath. Trim excess — double-wrapping fogs the display.
- Label and chill immediately. Date, cut, weight. Return to the fridge cabinet, not the bench. Heat softens the seal.
3. Fix the 5 Most Common Problems
- Film will not cling: tray edge greasy or film stored near heat. Wipe edges, move rolls away from ovens and pie warmers.
- Tearing at the cutter: dull or flour-clogged blade. Clean weekly, replace the box blade when it drags.
- Fogging: double-wrapped or warm product sealed then chilled. Wrap once, chill fast.
- Sagging by afternoon: under-width film stretched too far. Move that tray size to 50cm.
- Static clinging to itself: very dry air + fast pull. Slow the pull, keep rolls boxed when not in use.
Cut Waste: Store Rolls Right
Keep rolls in the dispenser box, cutter-side up, away from heat, flour dust and direct sun. One 840m roll wraps roughly 2,000+ standard trays — at that length, a 2% waste reduction from a sharp cutter and correct width saves real money across a carton.
4. How Much to Keep
A busy retail butcher opens a 2-roll carton every 4–8 weeks. Keep one roll on the bench, one sealed as backup. When the backup goes on, reorder. Both widths are in the Meat Film Wrap collection, plus freezer bags and liner bags for the rest of the butcher setup.
Frequently Asked Questions
Why won't my film cling?
Usually greasy tray edges, under-width film, or heat-damaged rolls. Wipe rims dry, check width, store rolls cool.
How many trays per roll?
An 840m roll covers roughly 2,000+ standard trays depending on tray size and overhang. Two rolls per carton.
45cm or 50cm?
45cm for standard trays, 50cm for wide trays. When in doubt, measure your widest tray + 20cm. See Meat Film Wrap.
Ready for Better Tray Seals?
MRA Packaging supplies 45cm and 50cm commercial meat film in bulk 840m cartons. Fast dispatch for Sydney butchers and Australia-wide delivery.
MRA Packaging – Fairfield East, NSW 2165
Phone: +61 414 444 435 | Email: sales@mrapackaging.com.au