CarneAtlas

Bavette d'aloyauvsVacio

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Very similar cuts from the flank area — bavette d'aloyau is slightly more tender and from higher up the flank, while American flank steak is from lower down.

Bavette d'aloyau
Beef · Bottom Sirloin

Bavette d'aloyau is a French cut from the flank area of the sirloin, a flat, fibrous muscle with intense flavor. It is a bistro classic, typically pan-seared quickly over high…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Vacio
Beef · Flank

Flank steak is a flat, broad muscle from the abdominal area with long, coarse muscle fibers and very little fat. It has an intense, beefy flavor but can be chewy if not properly…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryBavette d'aloyauVacio
🇺🇸United StatesFlap steakFlank steak
🇬🇧United KingdomFlap steakFlank steak
🇫🇷FranceBavette d'aloyauBavette de flanchet
🇪🇸Spain—Vacío
🇦🇷Argentina—Vacio
🇲🇽Mexico—Arrachera exterior
🇵🇹Portugal—Vazio
🇧🇷Brazil—Fraldinha
🇮🇹ItalyBavettaPancia di manzo
🇩🇪GermanyBavetteBauchlappen

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