Can Vacio mean more than one cut?

This name may also align with Sirloin Flap in this dataset—see alternatives below.

How do you order steak doneness in Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

flank primal · Argentina

Vacio

Q: What is Vacio in Australia?

Vacio is the Argentina retail name for the flank steak, which sits on the flank primal. In Australia, the same cut is most often labeled bavette.

Q: What is Vacio called in Australia?

Look for bavette—mapped to Flank (flank steak).

Q: What primal is Vacio from?

Flank is on the flank primal (abdominal flank steak).

In Australia, this cut is bavette.

Spans multiple cuts · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · abdominal flank steak · flank primal

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

Primalflank

Locationabdominal flank steak

In Australiabavette

What is this cut →Global guide →

How to order steak doneness

Argentina → Australia

rare	Jugoso	→	Rare	48–55°C
medium rare	A punto	→	Medium rare	55–60°C
medium	Cocido	→	Medium	60–65°C
well done	Bien cocido	→	Well done	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Vacío” in Argentina maps to canonical flank (flank: abdominal flank steak). In Australia, look for labels such as bavette. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.