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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

flank primal · Argentina

Vacio

Q: What is Vacio in Belgium?

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

Q: What is Vacio called in Belgium?

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

Q: What primal is Vacio from?

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

In Belgium, this cut is flanchet, also sold as 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 Belgiumflanchet · bavette

What is this cut →Global guide →

How to order steak doneness

Argentina → Belgium

rare	Jugoso	→	Saignant	48–55°C
medium rare	A punto	→	À point	55–60°C
medium	Cocido	→	À point cuit	60–65°C
well done	Bien cocido	→	Bien cuit	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 Belgium, look for labels such as flanchet · bavette. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.