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Vacio steak is one of the most popular cuts in Argentina, Uruguay and France, as well as that of our butchers. It offers the best taste/value out there. It's exceptionally tender, marbled and rich in flavor. The taste of the Vacio is very intensely beefy and it chars very nicely. It's also commonly referred to as Flap Steak and Bavette.
Vacio Steak Vs Skirt Steak and Flank Steak
While similar to the Flank and Skirt steak, Vacio is much more tender than both due to it being located on the inside portion of the diaphragm.
It has less stringy andless chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term.
YOU WILL NOT FIND ANOTHER FLAP LIKE THIS
Our Bavette is G1 Certified, meaning it is of the highest quality in the market. This means you will always get beef with abundant or higher marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Flap has been wet aged for 30 days.
These are soft and tender and will melt in your mouth.