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Vacío / Whole Flank — Argentina
Thin Flank (as labeled on the Argentine pack) · The full vacío, flap included
It comes from the flank section of the cow, specifically the lower abdominal muscles, but it’s a larger, thicker cut than what is commonly known as flank steak. It includes part of the diaphragm muscle and is positioned between the ribs and the hip.
The Profile
Tenderness:
Bold
Flavor:
Intense
Fat:
Bold
Recommended Cooking Methods:
Low & Slow Grill
Open Fire Grill
The Grill Master's Take
Why we curated this cut: This is vacío the way it is cut in Argentina — a whole, untrimmed piece with its natural fat layer, made to be cooked slowly for a big table.
Asado Collective Team