As a rule of thumb, buy about 300 g of boneless meat or 400–500 g of meat on the bone per adult when the braai is the main meal. Halve that for children, and go up by roughly a quarter for a hungry crowd with few sides. The tables below turn that into a shopping list for any group size and any mix of cuts.
The basic rule
Most of what you buy for a braai is a mix of cuts, and bones, fat and shrinkage all count against you. Start from these per-adult amounts (raw weight) and adjust:
- Boneless meat (steak, boerewors, deboned chicken, sosaties): 250–300 g
- Meat on the bone (chops, chicken pieces, ribs): 400–500 g
- Main meal with few sides: use the top of the range
- Long afternoon braai with plenty of salads, pap and bread: use the bottom of the range
- Children under 12: about half an adult portion
- Teenagers and big eaters: count them as one and a half adults
If you’re serving three or more different meats, people take a little of each, so you can work on the lower figures for each cut. It’s always better to have a few chops left over for tomorrow’s lunch than to run out before the last guests arrive.
Quantity per cut (per adult)
These amounts assume the cut is one of two or three meats on the grid, which is how most South African braais work.
| Cut | Per adult (one of 2–3 meats) | If it’s the only meat | Notes |
|---|---|---|---|
| Boerewors | 150–200 g | 300–350 g | Roughly a 15–20 cm piece per person in a mixed braai |
| Lamb loin chops | 1–2 chops | 3 chops | Chops vary a lot in size; check the weight at the butcher |
| Pork chops / pork belly | 150–200 g | 350–400 g | Belly shrinks more because of the fat |
| Beef steak (rump, sirloin) | 150–200 g | 300 g | One 300 g rump feeds two in a mixed braai |
| Chicken pieces (on the bone) | 1–2 pieces | 3 pieces | Thighs and drumsticks braai most forgivingly |
| Sosaties | 1 skewer | 2–3 skewers | Depends on skewer size |
| Spare ribs | 200–250 g | 500 g | Lots of bone; buy generously |
| Whole fish (snoek, yellowtail) | 200–250 g | 400–500 g | Weight before cleaning |
Shopping list by group size
This table assumes a typical mixed braai of boerewors, chops and one extra (chicken or steak), served with pap, salads and bread. Quantities are raw weights for adults.
| Group size | Boerewors | Lamb or pork chops | Chicken pieces or steak | Total meat (approx.) |
|---|---|---|---|---|
| 4 adults | 750 g | 6–8 chops (about 800 g) | 6 pieces or 600 g steak | 2–2.2 kg |
| 6 adults | 1 kg | 10 chops (about 1.2 kg) | 8 pieces or 800 g steak | 3–3.2 kg |
| 10 adults | 1.5–2 kg | 15 chops (about 1.8 kg) | 12 pieces or 1.2 kg steak | 4.5–5 kg |
| 15 adults | 2.5 kg | 22 chops (about 2.6 kg) | 18 pieces or 1.8 kg steak | 7–7.5 kg |
| 20 adults | 3–3.5 kg | 30 chops (about 3.5 kg) | 24 pieces or 2.4 kg steak | 9–10 kg |
| 30 adults | 5 kg | 45 chops (about 5 kg) | 36 pieces or 3.5 kg steak | 13–15 kg |
For 30 people or more, a whole lamb or pig on the spit is often easier than a mountain of chops. See our spit braai guide for sizing and timing.
Don’t forget the rest of the shopping list
Meat is only half the braai. For 10 adults, a reasonable starting list is:
- Pap: 1–1.5 kg maize meal for stywe pap or krummelpap
- Braaibroodjies: 2 loaves of sliced bread, 500 g grated cheddar, 2 onions, 4 tomatoes, chutney and butter (makes about 20 broodjies)
- Bread rolls: 10–15 rolls if you aren’t making broodjies
- Salads: 3 sides, each about 1–1.5 kg made weight (see our braai salads for recipes)
- Chakalaka or tomato-and-onion sauce: one big pot, around 1.5 litres
- Fuel: enough wood or charcoal for at least two batches of coals. Our charcoal and briquettes guide covers how much to buy.
How to braai each cut
Getting the quantity right is wasted if half of it is burnt. Build an even bed of coals first (here’s how to make a braai fire), then cook in this order: slow cuts first, quick cuts last.
Chicken pieces (first on, longest)
Braai over medium-low coals for 35–45 minutes, turning often. Keep a cooler zone so the skin doesn’t burn before the inside is cooked. Chicken is done when the juices run clear and a meat thermometer reads 74°C in the thickest part, away from the bone.
Boerewors
Medium coals, 12–15 minutes in total. Don’t prick it, or the juices run out. Turn it once or twice in a hinged grid, and take it off when it’s firm and the inside is no longer pink (71°C on a thermometer).
Lamb chops
Medium-hot coals, about 8–12 minutes in total depending on thickness. Hold the fat edge to the coals for a minute first to render it, then turn the chops every couple of minutes. Salt just before they go on.
Steak
Your hottest coals. A 2–3 cm rump needs about 3–4 minutes a side for medium-rare. Rest it for five minutes before slicing across the grain, which also makes a 300 g steak go further on a shared platter.
Sosaties
Medium coals, 10–15 minutes, turning often and basting with the leftover marinade during the first half of cooking only.
Ways to make the meat go further
- Slice steak and chops onto platters instead of serving whole portions. People take less when they help themselves.
- Add a boerewors roll station. Rolls, wors and chakalaka stretch a budget better than another kilo of chops.
- Serve a potjie or a pan of pap and sous early. It takes the edge off hunger before the meat comes off.
- Buy in bulk at a butchery. Many local butcheries sell braai packs priced per kilogram, which is usually better value than small supermarket trays. Ask for chops cut to an even thickness so they cook at the same rate.
FAQ
How much boerewors per person?
In a mixed braai, 150–200 g per adult, which is about a 15–20 cm piece. If boerewors is the only meat (say, at a boerewors roll fundraiser), allow 250–300 g, or one long piece per roll with seconds for some.
How many kilograms of meat for 20 people?
For a mixed braai with sides, plan on 9–10 kg of raw meat for 20 adults. Use the higher end if most of it is on the bone or if the crowd is mostly young adults.
Should I calculate meat by raw or cooked weight?
Always raw weight, because that’s how butcheries sell it. Meat loses a fair amount of weight on the braai as fat renders and moisture cooks off, and the figures in this guide already allow for that.
How much meat per child?
About half an adult portion, so 150 g boneless or 200–250 g on the bone. Children usually prefer boerewors and chicken drumsticks, so lean your shopping that way.
What do I do with leftover braai meat?
Cool it quickly and refrigerate it within two hours. Leftover wors and chops make excellent braaibroodjie fillings or breakfast the next morning. See our braai ideas for more uses.
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