What is Vacio called in the United States?

In the United States, Vacio is known as Flank steak.

What is Vacio called in the United Kingdom?

In the United Kingdom, Vacio is known as Flank steak.

What is Vacio called in Mexico?

In Mexico, Vacio is known as Arrachera exterior.

What is Vacio called in France?

In France, Vacio is known as Bavette de flanchet.

What is Vacio called in Spain?

In Spain, Vacio is known as Vacío.

What is Vacio called in Brazil?

In Brazil, Vacio is known as Fraldinha.

What is Vacio called in Portugal?

In Portugal, Vacio is known as Vazio.

What is Vacio called in Italy?

In Italy, Vacio is known as Pancia di manzo.

What is Vacio called in Germany?

In Germany, Vacio is known as Bauchlappen.

What part of the beef does Vacio come from?

Vacio comes from the Flank section of the beef.

Vacio

Beef · Flank

Grill

Also called

🇺🇸🇬🇧Flank steak🇲🇽Arrachera exterior🇫🇷Bavette de flanchet🇪🇸Vacío🇵🇹Vazio🇧🇷Fraldinha🇮🇹Pancia di manzo🇩🇪Bauchlappen

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 prepared. It benefits from marinating and must be sliced thinly against the grain after cooking. Used widely in stir-fry, fajitas, and London broil.

Names by country

Country	Name	Notes
🇺🇸United States	Flank steak
🇬🇧United Kingdom	Flank steak
🇲🇽Mexico	Arrachera exterior	Often confused with skirt steak in Mexico
🇦🇷Argentina	Vacioprimary	One of the most beloved cuts in Argentine asado, typically grilled slowly over low heat
🇫🇷France	Bavette de flanchet
🇪🇸Spain	Vacío
🇵🇹Portugal	Vazio
🇧🇷Brazil	Fraldinha	Very popular in Brazilian churrasco
🇮🇹Italy	Pancia di manzo	The Argentine 'vacío' is the flank/lower-belly muscle; not a traditional Italian primal.
🇩🇪Germany	Bauchlappen	Argentine 'vacío' is sold under this name when the cut is cured/grilled in German butcher shops.

Similar cuts

Ongletapproximate

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.

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Arracheraapproximate

Both are flat, fibrous cuts from the belly area suited to marinating and slicing thinly, but flank is leaner and milder while skirt has more fat and a more intense flavour.

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Faldaapproximate

Adjacent cuts from neighboring primals; both are used for caldo de res and slow-cooked dishes in Mexico, though flank steak is leaner and firmer.

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Matambreapproximate

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.

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Bavette d'aloyauapproximate

Very similar cuts from the flank area — bavette d'aloyau is slightly more tender and from higher up the flank, while American flank steak is from lower down.

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