Can vazia 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

flank primal · Portugal

vazia

Q: What is vazia in Spain?

vazia is the Portugal retail name for the flank steak, which sits on the flank primal. In Spain, the same cut is most often labeled Vacío.

Q: What is vazia called in Spain?

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

Q: What primal is vazia from?

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

In Spain, this cut is Vacío.

Approximate match · Confidence 0.60

⚠️ 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 SpainVacío

What is this cut →Global guide →

How to order steak doneness

Portugal → Spain

rare	Mal passado	→	Poco hecho	48–55°C
medium rare	Mal passado/ao ponto	→	Al punto	55–60°C
medium	Ao ponto	→	En su punto	60–65°C
well done	Bem passado	→	Muy hecho	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

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