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Cape Braai
DE

6 sheets, free to use

The graphics

Everything drawn on this site in one place: as SVG and PNG, to download, to print and to put on your own page. It costs nothing and you do not have to ask.

What you may do

  • Print and pin them up

    On the fridge, in the kitchen, next to the braai. That is what they are for.

  • Put them on your own site

    In a blog post, a forum, a set of course notes. Commercially too.

  • Change them

    Crop, translate, recolour, build them into something of your own.

The one condition

Name the source and link it: braai.kaidostudios.de. That is all CC BY 4.0 asks — there is a ready-made snippet under every graphic.

New

Beef at the Cape

The cuts with their South African names and what they are called elsewhere — including the mix-up everyone makes once.

Beef at the Cape What the cuts are called in South Africa — and what they are elsewhere. 1 2 3 5 4 6 7 8 9 10 11 Cuts in demand at a fire are shaded warm. Ordered front to back. SOUTH AFRICA UK / US AT THE FIRE 1 Chuck / Nek Chuck, neck Braising and potjie, never steak. 2 Rib eye Rib eye, entrecôte Two seconds, short and hot. 3 Sirloin Striploin, NY strip Fat edge first, two to four sec. 4 Fillet Tenderloin Very short. No fat, no mercy. 5 Rump Hip / top sirloin South Africa’s favourite steak. 6 Topside Top round Roasting joint. Too lean to grill. 7 Silverside Bottom round The cut for biltong and wors. 8 Flank Flank Mince, braising. 9 Short rib Short rib Pre-cook, then six seconds. 10 Brisket Brisket Hours in a pot, not on a grid. 11 Shin Shin, shank Potjie classic, three hours. THE ONE MIX-UP Rump here is the hip. In the US that cut is sold as top sirloin,while a US sirloin is nearer to what the Cape calls rump.

braai.kaidostudios.de · CC BY 4.0 — reuse it, just credit the source.

Embed it

Download the graphic above, host it yourself, then use this code.

<figure>
  <img src="rind-am-kap.png" alt="Beef at the Cape" width="1200">
  <figcaption>
    Graphic: <a href="https://braai.kaidostudios.de/en/graphics">Cape Braai</a> · CC BY 4.0
  </figcaption>
</figure>

A wood fire, in four steps

Build it, light it, burn it down, spread it. About an hour from the match to the first piece of meat.

A wood fire Four steps, about an hour. 01 Build it 5 MIN Kindling in the middle, heavy logsleaned loosely into a cone above. 02 Light it 10 MIN Light from below. Air has to movethrough it from every side. 03 Burn it down 30–40 MIN Wait for the flames to go. Nothingcooks over an open flame. HOT CLEAR 04 Spread it 2 MIN Rake the coals to one side, leavethe other clear. Two zones. The coals are ready when they are grey outside and glowing red underneath. braai.kaidostudios.de · CC BY 4.0

braai.kaidostudios.de · CC BY 4.0 — reuse it, just credit the source.

Embed it

Download the graphic above, host it yourself, then use this code.

<figure>
  <img src="feuer-in-vier-schritten.png" alt="A wood fire, in four steps" width="1200">
  <figcaption>
    Graphic: <a href="https://braai.kaidostudios.de/en/braai">Cape Braai</a> · CC BY 4.0
  </figcaption>
</figure>

The coal ladder

The three states of the fire and the four stages of the hand test on one sheet.

The coal ladder When are the coals ready? THE THREE STATES Flames not a braai yet Half through black patches Ash-grey now HAND-OVER-GRID TEST Palm ten centimetres above the grid, counting slowly. The seconds are the heat. 2 seconds Full heat ≈ 230 °C+ Steaks, chops, tuna — anything thatneeds a crust 4 seconds Hot ≈ 200–230 °C Tjops, sosaties, thick sausages 6 seconds Medium ≈ 175–200 °C Chicken pieces, ribs, fish in a hingedgrid 8 seconds Gentle ≈ 150–175 °C Boerewors, braaibroodjies, roosterkoek braai.kaidostudios.de · CC BY 4.0

braai.kaidostudios.de · CC BY 4.0 — reuse it, just credit the source.

Embed it

Download the graphic above, host it yourself, then use this code.

<figure>
  <img src="glutleiter.png" alt="The coal ladder" width="1200">
  <figcaption>
    Graphic: <a href="https://braai.kaidostudios.de/en/braai">Cape Braai</a> · CC BY 4.0
  </figcaption>
</figure>

The two-zone grid

Seen from above: where the coals sit, where the meat starts and where it finishes.

The two-zone grid From above: all the coals to one side. 1 2 3 1 Hot zone Coals directly beneath, 2 to 4 seconds.This is where meat gets its crust. 2 Clear zone No coals beneath, 8 seconds and up.Move anything here to cook it through. 3 Edge Bread, braaibroodjies and anythingthat only needs to warm up. Without a second zone you have one switch: on, or charred.

braai.kaidostudios.de · CC BY 4.0 — reuse it, just credit the source.

Embed it

Download the graphic above, host it yourself, then use this code.

<figure>
  <img src="zwei-zonen-rost.png" alt="The two-zone grid" width="1200">
  <figcaption>
    Graphic: <a href="https://braai.kaidostudios.de/en/braai">Cape Braai</a> · CC BY 4.0
  </figcaption>
</figure>

The shelf card

In front of the shelf: which wood for what, what a bag costs, how to spot dry wood.

CAPE BRAAI · CAPE TOWN Which bag do I take? The price is the same everywhere. What counts is the type. Surveyed in Cape Town, 03.09.2026 R 59–69 per bag at the supermarket. Much the same everywhere. BRAAIHOUT — FOR THE GRID Rooikrans The standard bag. Coals in 40 min. Sekelbos Pricier, very dry, sweet smoke. Black Wattle The cheapest. Long, quiet coals. KAGGELHOUT — FOR THE FIREPLACE Kaggelhout A mixed bag. Little smoke, little ash. Kameeldoring The best. Only with a stated origin. Pine For lighting only. Burns down too fast. CAREFUL Braaihout and kaggelhout sit on the same shelf. Not the same thing. Spotting dry wood Knock two pieces together: a bright ring, not a dull thud. Cracks across the cut end. Bark comes away easily. braai.kaidostudios.de · CC BY 4.0

braai.kaidostudios.de · CC BY 4.0 — reuse it, just credit the source.

Embed it

Download the graphic above, host it yourself, then use this code.

<figure>
  <img src="einkaufskarte.png" alt="The shelf card" width="1200">
  <figcaption>
    Graphic: <a href="https://braai.kaidostudios.de/en/buying">Cape Braai</a> · CC BY 4.0
  </figcaption>
</figure>

The Cape Peninsula

Where on the peninsula you may braai — numbered, drawn by hand, with no map service involved.

The Cape Peninsula A simplified drawing of the Cape Peninsula with 9 numbered spots. The full details are in the list next to it. CAPE TOWN ATLANTIC FALSE BAY CAPE OF GOOD HOPE Table Mountain 1 2 3 4 5 6 7 8 9
Our own drawing, simplified to scale. Not a navigation chart. Outside this view: Tweede Tol, Hottentots Holland.

braai.kaidostudios.de · CC BY 4.0 — reuse it, just credit the source.

Embed it

Download the graphic above, host it yourself, then use this code.

<figure>
  <img src="kaphalbinsel.png" alt="The Cape Peninsula" width="1200">
  <figcaption>
    Graphic: <a href="https://braai.kaidostudios.de/en/spots">Cape Braai</a> · CC BY 4.0
  </figcaption>
</figure>

Why this page exists

The drawings are not decoration; they are the part of this site that took longest. Each answers one question a first braai founders on — and does it without prose, so you can still read them at the fire with greasy fingers. If you can use them, take them.

What you get

SVG
Scales to any size, with real text rather than pictures of letters. Both fonts are embedded in the file — it looks the same on any machine.
PNG
Double resolution on a light background. For everything that dislikes SVG: chat groups, word processors, slides.
Two languages
Every graphic exists in English and German. Switch above, then download — the labels are not baked into the image, they come from the same source as the page.

And where does all this sit?

The fire

The first three graphics in context, with first aid for when it is going otherwise.

Where to buy

The shelf card, plus the prices and the shops we actually walked into.

Meat glossary

The cut chart in words, every cut on its own, with the recipes to go with it.