CarneAtlas

FaldavsVacio

beef · Approximate equivalent

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.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open FaldaOpen VacioSee substitutes
Raw Falda — Beef Plate cut
Falda
Beef · Plate

Falda is a flat, thin cut from the short plate primal, the area between the brisket and the flank. It is a tough, well-worked muscle with deep beefy flavor and significant…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →
Raw Vacio — Beef Flank cut
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 →
Keep Falda and Vacio together in your notebook.

Names by country

CountryFaldaVacio
🇺🇸United StatesBeef plateFlank steak
🇬🇧United KingdomBeef plateFlank steak
🇫🇷France—Bavette de flanchet
🇪🇸SpainFaldaVacío
🇦🇷ArgentinaFaldaVacio
🇲🇽MexicoFaldaArrachera exterior
🇵🇹PortugalPratoVazio
🇧🇷BrazilPrato—
🇮🇹ItalyPancia anteriorePancia di manzo
🇩🇪GermanyQuerrippe (Falda)Bauchlappen

Would you know it at the counter?

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