A long, flat, loose-grained cut from the bottom of the sirloin where it meets the belly — the Brazilian fraldinha ("little diaper," for its shape). Well-marbled with a pronounced grain and a deep, beefy flavour, it's prized on the churrasco for its balance of chew and juiciness. Grilled quickly over high heat to medium-rare and sliced firmly across the grain, or slow-cooked whole until the connective tissue softens. It sits anatomically between the American flap/bavette and flank steak, and is close kin to the Argentine vacío — though fraldinha is the leaner, more sirloin-side flap.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇧🇷Brazil | Fraldinhaprimary | Brazilian bottom-sirloin/flank flap, a churrasco staple. Leaner and more sirloin-side than the Argentine vacío. |
Find Fraldinha near you
Ask your butcher for Fraldinha. It's most likely to be stocked by a Brazilian market.
Find a Brazilian market near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
