These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Similar cooking applications and the need to slice against the grain, but different muscles — flank is broad and flat while hanger is thick and cylindrical.
| Country | Onglet | Vacio |
|---|---|---|
| 🇺🇸United States | Hanger steak | Flank steak |
| 🇬🇧United Kingdom | Onglet | Flank steak |
| 🇫🇷France | Onglet | Bavette de flanchet |
| 🇪🇸Spain | Solomillo de pecho | Vacío |
| 🇦🇷Argentina | Entraña fina | Vacio |
| 🇲🇽Mexico | Arrachera de res | Arrachera exterior |
| 🇵🇹Portugal | Fraldão | Vazio |
| 🇧🇷Brazil | Fraldão | Fraldinha |