CarneAtlas

OngletvsVacío

beef · Approximate equivalent

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.

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 OngletOpen VacíoSee substitutes
Raw Onglet — Beef Plate cut
Onglet
Beef · Plate

The hanger steak is a single thick muscle that hangs between the rib and the loin, attached to the diaphragm. It has a rich, mineral, intensely beefy flavor and a loose, coarse…

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 Onglet and Vacío together in your notebook.

Names by country

CountryOngletVacío
🇺🇸United StatesHanger steakFlank steak
🇬🇧United KingdomOngletFlank steak
🇫🇷FranceOngletBavette de flanchet
🇪🇸SpainSolomillo de pulmónVacío
🇦🇷ArgentinaEntraña gruesaVacío
🇵🇹Portugal—Vazio
🇮🇹ItalyLombatelloPancia di manzo
🇩🇪GermanyNierenzapfenBauchlappen

Would you know it at the counter?

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