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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Fraldinha, ao ponto" when looking for Vacio in Brazil.

flank primal · Argentina

Vacio

Q: What is Vacio in Brazil?

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

Q: What is Vacio called in Brazil?

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

Q: What primal is Vacio from?

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

In Brazil, this cut is Fraldinha.

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 BrazilFraldinha

What is this cut →Global guide →

How to order steak doneness

Argentina → Brazil

rare	Jugoso	→	Mal passada	48–55°C
medium rare	A punto	→	Ao ponto para mal	55–60°C
medium	Cocido	→	Ao ponto	60–65°C
well done	Bien cocido	→	Bem passada	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 Brazil, look for labels such as Fraldinha. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.