Few meals bring people together quite like a South African braai. Whether you’re cooking for the family on a Saturday afternoon, entertaining friends or preparing food for a larger celebration, choosing the best meat cuts for a braai can make all the difference.

A good braai doesn’t have to include every type of meat. A combination of beef, boerewors, chicken, lamb and pork gives you plenty of options for different tastes and budgets.

Here are some of the best meats to consider for your next braai.

What Is the Best Meat for a Braai?

Some of the most popular choices for a South African braai include:

• Boerewors
• Beef steak
• Beef short ribs
• Lamb chops
• Chicken wings
• Chicken drumsticks
• Pork chops
• Pork sausages

The best combination depends on how many people you’re feeding, your budget and what your guests enjoy.

For a larger gathering, choosing several different meats can give everyone more variety.

1. Boerewors

It’s difficult to talk about South African braai meat without starting with boerewors.

Boerewors works well as either the main attraction or alongside steak, chicken and other cuts. It is also relatively easy to portion when catering for several people.

When braaing boerewors, avoid repeatedly piercing the casing. Keeping the casing intact helps retain the juices while it cooks.

Serve it straight from the braai or enjoy it with pap, chakalaka, rolls and your favourite sides.

2. Beef Steak

Steak is a classic choice when you want beef on the braai.

Popular steak options can include:

Rump: A flavourful and versatile option that works well over high heat.

Sirloin: Known for its balance of meat and fat, making it a good option for grilling.

Ribeye: Contains more marbling, which contributes flavour and tenderness when cooked correctly.

T-bone: Combines two different steak sections separated by the characteristic T-shaped bone.

The cut you choose can depend on your budget and preferred balance between tenderness, flavour and fat.

3. Beef Short Ribs

Beef short ribs are another excellent braai option, particularly for people who enjoy rich, beefy flavours.

They can be seasoned simply with salt and pepper or prepared with your preferred marinade or braai seasoning.

Because short ribs contain bone and connective tissue, cooking time and technique will differ from a standard steak. Avoid treating every beef cut exactly the same on the fire.

4. Lamb Chops

Lamb chops are a popular addition when you want more variety on the braai.

Their natural flavour means you don’t necessarily need complicated seasoning. Salt, pepper, garlic, rosemary or a simple marinade can work well.

Lamb chops also cook relatively quickly depending on their thickness, making them convenient alongside steak and boerewors.

5. Chicken Wings

Chicken wings are ideal for sharing and can easily be seasoned in different ways.

You could prepare them with:

• Braai spice
• Lemon and herb seasoning
• Peri-peri
• Garlic and herbs
• Your favourite marinade

Unlike steak, chicken must be cooked thoroughly. Give wings enough time over controlled heat so that they cook through without burning on the outside.

6. Chicken Drumsticks

Chicken drumsticks are another practical option, especially when you’re catering for families or larger groups.

They can be prepared ahead of time in a marinade and then cooked gradually over the braai.

Because drumsticks are thicker than wings, they generally benefit from slower cooking over moderate heat rather than being placed directly over intense flames for the entire cooking time.

7. Pork Chops

Pork chops can bring something different to your braai menu while still being straightforward to prepare.

Depending on the cut, they can be seasoned simply or marinated before cooking.

Watch your cooking temperature carefully. Very high heat can cook the outside quickly while leaving thicker portions undercooked.

8. Pork Sausages

If you’re already serving boerewors but want another sausage option, pork sausages can provide additional variety.

They’re useful when catering for a group because they’re easy to portion and can be served alongside other braai favourites.

Just remember that different sausages can have different cooking requirements, particularly depending on their thickness.

How to Choose Meat for a Braai

Rather than simply buying as many different cuts as possible, think about how the meats work together.

A balanced selection could include:

Type	Braai Options
Beef	Steak, short ribs
Chicken	Wings, drumsticks
Lamb	Lamb chops
Pork	Pork chops, pork sausages
Boerewors	Traditional braai favourite

You don’t need something from every category.

For a smaller family braai, boerewors, steak and chicken may provide more than enough variety. For a larger event, adding lamb and pork gives guests additional choices.

How Much Braai Meat Do You Need Per Person?

As a general starting point, consider approximately 300g to 400g of meat per adult for a meat-focused braai with side dishes.

For example:

Number of Adults	Approximate Meat
10	3–4kg
20	6–8kg
30	9–12kg
50	15–20kg
100	30–40kg

Remember that these are planning estimates.

The amount you need will depend on the number of children, the number of sides being served, your guests’ appetites and whether you’re serving bone-in or boneless cuts.

If you’re serving multiple meats, divide your total quantity between them rather than buying the full per-person amount of every meat.

What Sides Go Well With Braai Meat?

Great meat may be the centrepiece, but the sides complete the meal.

Popular options include:

• Pap
• Chakalaka
• Potato salad
• Green salad
• Coleslaw
• Garlic bread
• Braaibroodjies
• Rolls
• Grilled vegetables

Serving several filling sides can also help you create a balanced menu without needing excessive quantities of meat.

Tips for Preparing Meat for a Braai

A little preparation before lighting the fire can make your braai easier to manage.

Plan your quantities first. Know approximately how many people you’re feeding before buying your meat.

Keep raw meats properly refrigerated. Only remove what you need as you’re preparing to cook.

Separate raw and cooked meat. Don’t place cooked food back onto a tray or board that previously held raw meat unless it has been properly cleaned.

Consider cooking times. Chicken, sausages, thick steaks and thin chops won’t necessarily finish at the same time.

Use different heat zones. A braai with hotter and cooler areas gives you more control over how quickly different meats cook.

Allow cooked meat to rest where appropriate. Steaks and larger cuts can benefit from a short resting period before serving.

Choosing Meat for a Large Braai

Planning meat for 40 or 50 guests is different from preparing dinner for four people.

For larger braais, focus on meats that are relatively easy to portion and prepare consistently.

A combination of boerewors, chicken portions, beef and pork sausages can work particularly well when feeding a crowd. You can then add selected steaks, ribs or lamb depending on your budget and menu.

Buying meat in larger quantities can also make organising an event easier because you can arrange your requirements in advance rather than buying numerous smaller packs.

Build Your Braai Meat Order with Industrial Butcher

Industrial Butcher supplies quality beef, chicken, pork, lamb and boerewors for family braais, parties and larger events in Pretoria and Johannesburg.

Choose individual meat products, one of our available meat combos or speak to our team about a custom or bulk meat order based on the cuts and quantities you need.

Whether you’re planning a small weekend braai or feeding a large group, we can help you put together a selection suited to your occasion.

Contact Industrial Butcher: 084 037 8238