The Great Braai Budget Battle: How Eskort is Saving South Africa’s Heritage

Braaiing is such a staple of South Africans, but with rising costs, it can feel like a bit of a luxury. However, Eskort is dedicated to ensuring everyone has the opportunity to still enjoy succulent ribs and pork products this summer.

July’s consumer inflation rate hit 3.5% – the highest in 10 months – largely driven by surging beef prices. StatsSA said the price of beef rump steak rose by more than 35.6% in a year, with T-bone, fillet and sirloin up by between 22.6% and 24.6%.

Beyond soaring prices, beef supplies are threatened by 274 unresolved Foot-and-Mouth Disease outbreaks this September across South Africa’s key cattle provinces.

It all adds up to a recipe for braai broke. But Eskort – South Africa’s leading antibiotic-free pork producer – says there’s an easy way to remain a braai boss. “It’s as simple as making a smart protein choice,” says CEO Arnold Prinsloo.

StatsSA says pork prices – already much lower than beef– rose by as little as 1.3% in the 12 months to July, making pork chops less than half the price of beef rump steak.

“Many people don’t realise that Eskort also sells pork rump and fillet, and they’re about half the price of the beef equivalents,” says Prinsloo. “When pork is prepared correctly, the quality and eating experience are every bit as good as beef but at a much lower cost.”

The braai boss’s basket

“Compared to the high cost of beef-only braais, Eskort’s range makes it possible to provide a generous spread without blowing the budget,” says Prinsloo. “I’d go for favourites like pork chops, rump steaks, fillets, bacon cherry sticks, prego steaks, the new Eskort ribs and our unique prego sosaties.”

Prinsloo also highlights that Eskort has a colourful range of cuts and flavours that prove pork is one of the most versatile proteins. And he recommends three new products Eskort has launched this month.

“Our Mustard Belly Bites are a first-of-their-kind ‘before the braai’ snack – tender belly strips skewered and flavoured with a tangy mustard glaze, perfect for nibbling on while the fire is going,” he says.

“The BBQ Spiced Espetada is made from succulent pork fillet, seasoned with a robust mix of pepper and BBQ spices for a rich, smoky flavour. And the Cheese and Jalapeño Pinwheels are made with real jalapeños and real cheese, not artificial flavourings, giving South Africans a bold and exciting new braai option.”

No compromise

Prinsloo says beef loyalists are struggling with shrinking portions and escalating costs. “We’ve noticed that many families are buying the same products they always have but in smaller amounts due to rapidly rising prices,” he says.

“With Eskort, braai bosses don’t need to compromise. By switching to pork, they can keep their portion sizes generous while still saving money. The nutritional value of beef and pork is very similar, but pork gives consumers far more value for their rand.”

So, what’s the secret of braaing pork to perfection? “The most important tip is not to overcook it: pork should be enjoyed medium, just like a good steak,” says Prinsloo. 

“Many people still believe pork must be eaten well done, but that’s a myth we’re working hard to break. Once braai bosses give pork the same respect they give beef, they’ll discover it’s just as flavourful, more versatile – and much easier on the pocket.”