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With spring on the horizon and braai season calling, now’s the time to level up your meat game. Woolworths' Angus beef range brings quality to your grill – with flavourful, juicy cuts that are ideal for easy hosting. Whether you're already a steak lover or just want to try something new, here's your guide to the three Angus beef cuts worth adding to your braai line-up: oyster blade, Denver steak and chuck eye.

What makes Angus beef special?

Angus is a specific cattle breed known for its high level of marbling. The fine, streaky fat that melts during cooking makes the meat extra-juicy and flavourful. Woolworths' pure-bred Angus beef is locally raised by South African farmers without growth stimulants or routine antibiotics, so you're getting quality you can trust.

Meet the cuts:

Each cut in the Angus range has something different to offer. Here's what you need to know:

Oyster blade

This underrated steak is full of flavour thanks to generous marbling and a thin seam of connective tissue running through the centre. When cooked to medium or medium-rare, that seam softens beautifully, making the steak juicy and tender. It’s best seared in a hot pan or grilled quickly over high heat. If sliced thinly, it also works well in stir-fries or tacos.

Denver steak

Cut from the underblade (part of the chuck), the Denver is one of the most tender chuck cuts. It’s evenly marbled, which gives it rich flavour and a buttery mouthfeel when cooked correctly. Denver steak is made for high-heat grilling or pan-searing and is best served medium-rare. It’s not as well-known as sirloin or rib-eye, but it definitely deserves a spot on your braai grid.

Chuck eye

Sometimes called the “budget rib-eye”, chuck eye comes from the area right next to the rib-eye primal, which means it shares that bold, beefy flavour and a nice amount of marbling. It’s versatile: ideal for the braai, cast-iron pan, or even slow cooking if you’ve got time. Just be sure to slice it across the grain to maximise tenderness.

How to cook Angus beef like a pro

• Bring it to room temperature before cooking.
• Keep it simple with salt, pepper and oil.
• Grill over high heat for a few minutes per side.
• Let the steak rest for 5–10 minutes before slicing.
• Always slice against the grain for maximum tenderness.

What to serve with Angus steak?

Think fresh, seasonal sides: chargrilled asparagus, herby potato salad or crisp slaw. Add a dollop of compound butter or a zesty dressing for an extra flavour kick.

Videography: Kaylene Sauls
Photography: Jan Ras
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones, Bianca Strydom

steak recipes

When it comes to flavour, tenderness and quality, Woolworths’ Angus beef range ticks all the boxes. Whether you're planning a relaxed midweek braai or hosting friends for a weekend feast, these cuts deliver every time. Raised by trusted South African farmers and free from growth stimulants and routine antibiotics, it’s beef you can feel good about serving.

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