Breeding beef in Argentina is paying dividends for CAU!

For steaks, you won't find any better than CAU
For steaks, you won't find any better than CAU

It wasn’t that long ago I said in a review for another steakhouse, that anybody looking to take their crown would have to go some – I think that someone has just done it, in the shape of CAU Glasgow, the Argentinian steakhouse.

When the group was set up, the ethos was to capture the heart, soul and vibrancy of Buenos Aires dining, and highlight the finest grass-fed Aberdeen Angus beef that the Pampas can supply. And, if my recent meal was anything to go by, they’ve hit the mark on all four.

It’s busy so is not the place if it’s a romantic quiet meal for two you’re after.

Hannah, our waitress was both friendly and professional and knew her steak cuts!

The starters arrived very promptly, with my six anticuchos skewers of paprika chicken with guacamole and grilled prawns served with a papaya salsa sitting before me within 15 minutes of ordering. My other half opted for the smoked haddock croquettes, and I have to say both starters hit the spot with no complaints whatsoever.

Mrs M then chose the twice-cooked pork belly served on a sweetcorn puree with two large strips of crackling on the side and chunky chips. Talk about delicious. It was soft, sweet, the fat had rendered in places, it quite literally fell apart in the mouth – no chewing needed. It was, I have to say, quite probably, the best bit of belly pork I’ve ever tasted, and that’s high praise indeed.

So, my plate – well actually, wooden platter, duly arrived. I’d thrown the kitchen brigade a bit of a curve ball, asking to try three cuts.

I’d chosen the Tapa de Cuadril, the Lomito and Tira de Ancho. While all three were perfectly cooked - in itself a miracle - the winner was undoubtedly the Tira de Ancho. A spiral cut of rib-eye, marinated in chimichurri and grilled slowly in the open oven for maximum tenderness. The flavour in this meat was mindblowing, and proof, if needed, that a steak with a good amount of fat will always be superior to a leaner cut of meat.

For me, it’ll have to be some steak to beat this!