Staphylococcus aureus can cause food-borne diseases and develop multidrug resistance. Therefore, applying phages in preventing and controlling S. aureus has garnered considerable attention. Four S. aureus bacteriophages SAPYZU-04, SAPYZU-15, SAPYZU-SapM13, and SAPYZU-SapM14 were isolated and their morphology, biological characteristics, and whole-genome sequences were analyzed. The results of transmission electron microscopy showed that the lytic phages SAPYZU-04 and SAPYZU-15 belonged to the Herelleviridae family, and the temperate phages SAPYZU-SapM13 and SAPYZU-SapM14 belonged to the Azeredovirinae family. The SAPYZU-04 and SAPYZU-15 exhibited the broadest host range, being lytic towards all the 51 (100%, 51/51) S. aureus isolates. However, the SAPYZU-SapM13 and SAPYZU-SapM14 were lytic to 48 (94%, 48/51) and 44 (86%, 44/51) S. aureus isolates, respectively. Stability experiments showed that the activity of the four phages was enhanced within the temperature range of 40~60 ℃ and pH range of 3~12. The one-step growth curve suggested that the incubation period of SAPYZU-04 and SAPYZU-15 was 10 min, and the lysis volume were 210 and 322 PFU per cell, respectively. The incubation period of SAPYZU-SapM13 and SAPYZU-SapM14 was 15 min and 30 min, respectively, and the lysis volume was 52 and 49 PFU per cell, respectively Genome sequencing showed none of the four phages contained typical virulence and drug-resistance genes. However, the virulence phages SAPYZU-04 and SAPYZU-15 had multiple lyase genes and genes related to DNA metabolism. This study showed that the two strains SAPYZU-04 and SAPYZU-15 exhibited broader lytic spectra, shorter latent periods, and larger burst sizes and were more suitable for utilization as potential biological bacteriostatic agents in food safety.