These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Adjacent cuts from neighboring primals; both are used for caldo de res and slow-cooked dishes in Mexico, though flank steak is leaner and firmer.
| Country | Falda | Vacio |
|---|---|---|
| 🇺🇸United States | Beef plate | Flank steak |
| 🇬🇧United Kingdom | Beef plate | Flank steak |
| 🇫🇷France | Plat de côtes | Bavette de flanchet |
| 🇪🇸Spain | Falda | Vacío |
| 🇦🇷Argentina | Falda | Vacio |
| 🇲🇽Mexico | Falda | Arrachera exterior |
| 🇵🇹Portugal | Prato | Vazio |
| 🇧🇷Brazil | Prato | Fraldinha |