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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

flank primal · Argentina

Vacio

Q: What is Vacio in Bulgaria?

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

Q: What is Vacio called in Bulgaria?

Look for koremna chast—mapped to Flank (flank steak).

Q: What primal is Vacio from?

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

In Bulgaria, this cut is koremna chast.

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 Bulgariakoremna chast

What is this cut →Global guide →

How to order steak doneness

Argentina → Bulgaria

rare	Jugoso	→	Алангле	48–55°C
medium rare	A punto	→	Средно алангле	55–60°C
medium	Cocido	→	Средно изпечено	60–65°C
well done	Bien cocido	→	Добре изпечено	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 Bulgaria, look for labels such as koremna chast. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.