CarneAtlas

MatambrevsVacio

beef · Approximate equivalent

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

Both are thin, flat cuts from the belly area suited to quick cooking or stuffing, but matambre is taken from between the skin and ribs and is thinner than flank steak.

Matambre
Beef · Chuck

Matambre is a thin, flat cut of beef taken from between the skin and the ribs of the cow. The name literally means 'hunger killer' in Spanish. It is uniquely popular in Argentina…

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
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Names by country

CountryMatambreVacio
🇺🇸United StatesThin flankFlank steak
🇬🇧United KingdomThin flankFlank steak
🇫🇷France—Bavette de flanchet
🇪🇸Spain—Vacío
🇦🇷ArgentinaMatambreVacio
🇲🇽Mexico—Arrachera exterior
🇵🇹Portugal—Vazio
🇧🇷Brazil—Fraldinha
🇮🇹Italy—Pancia di manzo
🇩🇪Germany—Bauchlappen

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