CarneAtlas

MatambrevsVacío

beef · Approximate equivalent

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.

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 MatambreOpen VacíoSee substitutes
Raw Matambre — Beef Flank cut
Matambre
Beef · Flank

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
Full details →
Raw Vacío — Beef Flank cut
Vacío
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 Matambre and Vacío together in your notebook.

Names by country

CountryMatambreVacío
🇺🇸United StatesThin flankFlank steak
🇬🇧United KingdomThin flankFlank steak
🇫🇷France—Bavette de flanchet
🇪🇸Spain—Vacío
🇦🇷ArgentinaMatambreVacío
🇵🇹Portugal—Vazio
🇮🇹Italy—Pancia di manzo
🇩🇪Germany—Bauchlappen

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