In South Africa, a braai is more than just a way to cook. It’s a cultural event, a gathering, and a celebration. But let’s be honest, no amount of good vibes can save bad meat. Your braai's success relies heavily on two essentials: your firewood (shoutout to Namibian Hardwood) and your choice of braai meat. So, to help you master your next fireside feast, here’s a simple guide to the best meat for a South African braai.
Choose Quality Braai Meat
Before we dive in, it’s worth stating that quality matters. The best braai meat isn't just about what’s tasty. It’s about where it comes from. That’s why we go for Frankie Fenner Meat Merchants in Cape Town when we braai from backyard to bosveld. Their ethical sourcing and full-animal use mean less waste and proper meat. It's braai meat you can feel good about, from a butcher that truly gets it.
Ribeye – A Premium Braai Meat Pick
Let’s start with a top-tier favourite: Ribeye. This juicy, marbled cut comes from between the 6th and 12th ribs of the cow. Known for its tender texture and rich flavour, ribeye is a must-have on any serious braai menu. Its deep red colour and signature fat marbling make it easy to spot and even easier to enjoy. Ribeye is definitely one of the best braai meats in South Africa. Our favourite is a Ribeye on the bone, grab one when you find it!
Why choose Ribeye as your braai meat?
- Excellent marbling keeps the meat juicy during high-heat cooking
- Perfect for custom doneness (from rare to well done)
- Delivers bold, rich flavours every time
Pro tip: If you’re in Pretoria, no worries. Grounds Meat Deli and Impala Vleis not only stock Donkey Long Tongs but also supply you with your meat needs.
If you want to know how to make a good steak, look no further! We've got you covered! Learn more
Chicken – A Tasty and Versatile Braai Meat
Yes, we know most South Africans consider this a salad, but it can be more than you expect! Chicken can be one of the most rewarding braai meats if you get it right. When cooked over coals, it absorbs a smoky flavour, crisps up the skin beautifully, and stays juicy inside, especially when you add a dash of lemon. Plus, it's a bit easier on the stomach than red meat, which means… more room for seconds. Chicken is one of the best braai meats in South Africa if you’re looking for a smoky flavour and crispy skin.
Why choose Chicken as your braai meat?
- Braaiing adds a unique, flame-grilled smokiness
- It gets crispy skin and juicy meat when cooked properly
- Great for lighter meals
Pro tip: Find yourself in Bloemfontein? You can head through to Kraal Family Butchery & Deli and grab a Donkey Long Tong and some epic chicken!
If you want to know how to make a good piece of chicken, look no further! We've got you covered! Learn more
Boerewors – The Ultimate South African Braai Meat
You can’t talk about the best braai meat in South Africa without mentioning boerewors. This spiced sausage is a national treasure, it’s iconic. Traditionally made from beef, lamb and pork with a distinct spice blend, boerewors is designed for the braai and the Donkey Tong because no one likes to break their sausage.
Why choose Boerewors as your braai meat?
- Cooks evenly over low heat while locking in juices
- Smoke from the flames enhances the spice mix perfectly
- It's the original South African braai meat. It was created for the coals
Pro tip: Boerie fans in Hoedspruit, you can find your Donkey Long Tong and some real-deal wors at Fat Franks Butcher!
Bonus: Braai Tools That Respect Your Meat
A good piece of braai meat deserves proper handling, and that's where Donkey Long Tong comes in. Our handcrafted tongs are built to flip ribeyes, master chicken, and turn boerewors with style, strength, and precision (without burning your hands). Braai like a master, because your tools should be just as tough as you are.
Now that you're armed with the best braai meat in South Africa (and the best tools), you’re ready to bring serious flavour to your fire. Whether you're hosting a full-on feast or just enjoying sundowners with friends, your braai game is about to level up.
