Brown "butcher paper" was used to wrap purchases that were going home to be cooked. It was inexpensive for the butcher and was not intended to be a substitute for "freezer" paper.
    The brown paper was light weight, uncoated, porous, and would absorb moisture (blood) if left for any length of time.
    Freezer paper just as the name implies is intended to hold meat in the freezer without moisture loss and resulting freezer burn. It is plastic coated (modern papers), heavy weight, and non porous. The absolute best way to hold meat frozen in our experience is to put it in either freezer or vacuum bags and overwrap with "freezer" paper.
    We have personally used our own venison that was over two years old wrapped this way and had no noticeable ill effects.

Dave & Ruth