Black Angus cheek croquette: the premium starter that sets the tone

Barcelona is a city that takes its croquettes seriously; where batters are debated, béchamels are compared and rankings are drawn up from the Born to Les Corts. Even so, some are in a category of their own: the Black Angus cheek croquette at Carnal is one of them. Not because of the name or the price, but because of what happens when you take that first bite.

The secret is the Black Angus cheek

The cheek is a cut that works constantly, which is why it contains significantly more collagen than most other cuts. When slow-cooked for long enough, that collagen transforms: the meat breaks down into tender, melting strands with a depth of flavour that simply can't be achieved with other methods or other cuts. Black Angus adds another dimension: it's a breed renowned for the quality of its fat infiltration and the intensity of its flavour.

A béchamel that changes everything

In Carnal's cheek croquette, the béchamel is designed to blend with the meat, not to stand out above it. Smooth, well-bound and with exactly the right density so that, when fried, the inside stays creamy without falling apart.

The contrast that makes every bite irresistible

A great croquette is an exercise in contrast: on the outside, a golden, crispy coating with real body. On the inside, a near-liquid centre with that melting texture of the cheek meat folded into the béchamel. That's what makes a croquette so good that you come as a group, order one to start and somehow end up with four each.

The starter that sets the table for what's to come

A great meal begins before the main course. The Black Angus cheek croquette does exactly that: it opens the appetite, gives a first glimpse of the quality of the produce we work with and gets you ready for everything that follows.

If you're thinking of visiting a steakhouse in Barcelona, book your full experience at Carnal Steakhouse and find out why this croquette gets people talking.