Woolworths’ Guide to the Best Braai Cuts

There is, of course, meat and meat. At Woolworths, the best suppliers around the country are used and independent audits make sure that every supplier complies with strict hygiene, people ethics and animal welfare. Choose from these suggestions and never look back.

RUMP STEAK

This cut is from a hardworking part of the animal, so not as tender as ribeye or fillet. Woolworths’ thick-cut rump is matured for a minimum of 28 days for guranteed tenderness and flavour.

SHIN

The perfect cut for delicious potjies. It’s from the foreleg and is sold bone-in. It favours a moist cooking method, to bring out its tender quality and great flavour.

RIB-EYE STEAK

The centre of the rib is called the rib-eye – a steak you might be familiar with that’s usually sold boneless. Rib-eye steaks are very tender, have wonderful fat marbling for mouthwatering juicy taste and are matured for a minimum of 28 days, just like all of Woolworths’ commercial steaks. Ribeyes are delicious on the braai.

FILLET STEAK

Beef fillet is a long, deliciously tender cut that doesn’t need marinating and shouldn’t be cooked for too long. It’s also ideal with a sauce since it does not have a lot of flavour. Grilled or braaied, it’s either cooked in one long piece or sliced into fillet steaks.