BUSINESS NEWS - As South Africa prepares to celebrate Heritage Day on 24 September - a holiday often embraced as “National Braai Day” - concerns are growing over the affordability of a key tradition: cooking meat over open coals.
Recent inflation figures from Statistics South Africa (StatsSA) show that the consumer inflation rate reached 3.5% in July, the highest in ten months. A significant driver of this increase has been the steep rise in beef prices.
Over the past year, the cost of beef rump steak has surged by 35.6%, while T-bone, fillet, and sirloin cuts have risen between 22.6% and 24.6%.
In addition to cost pressures, the beef industry is grappling with ongoing animal health concerns.
In September, there were 274 unresolved Foot-and-Mouth Disease (FMD) outbreaks reported across major cattle-producing provinces, further threatening supply and stability in the beef market.
This combination of high prices and supply concerns is prompting some consumers to consider more affordable protein options, particularly pork. According to StatsSA, pork prices have risen much more modestly over the past year, with some cuts increasing by as little as 1.3%.
As a result, pork has become a more economical alternative, with cuts like pork chops priced at less than half the cost of beef rump.
Industry observers note that consumer behaviour is shifting. Families accustomed to traditional beef braais are now adjusting portion sizes or exploring alternative meats in response to tighter budgets.
Pork, in particular, is gaining attention not only for its relative affordability but also for its versatility and nutritional profile, which is comparable to beef.
Eskort CEO Arnold Prinsloo says a true braai boss showing off their Heritage Day spread on social media will have a colourful range of cuts and flavours that prove pork is one of the most versatile proteins.
“When pork is prepared correctly, the quality and eating experience are every bit as good as beef but at a much lower cost.”
Ribs. Photo: Supplied
This shift is also reflected in the growing variety of pork products now being prepared for the braai. From marinated cuts and fillets to skewered meat and seasoned sausages, South African consumers are experimenting with new flavours and formats as they adapt their Heritage Day celebrations to changing economic realities.
Food experts advise that pork, like beef, can be cooked to medium rather than well done, a point often overlooked due to lingering myths about safe pork preparation.
When cooked properly, pork can offer a tender and flavourful alternative suitable for the braai without the financial strain.
As South Africans prepare to mark 30 years of celebrating National Braai Day, many may find themselves rethinking not the ritual, but the menu.
‘We bring you the latest Garden Route, Hessequa, Karoo news’
