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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

flank primal · Argentina

Vacio

Q: What is Vacio in Bolivia?

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

Q: What is Vacio called in Bolivia?

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

Q: What primal is Vacio from?

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

In Bolivia, this cut is matambre.

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 Boliviamatambre

What is this cut →Global guide →

How to order steak doneness

Argentina → Bolivia

rare	Jugoso	→	Vuelta y vuelta	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Cocido	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocido	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 Bolivia, look for labels such as matambre. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.