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 Spain?

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

What is Vacio in Spain?

Q: What is Vacio in Spain?

Vacio is the Uruguay 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 Vacio called in Spain?

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

Q: What primal is Vacio from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Spans multiple cuts

vacio

spans multiple cuts in Spain. Closest: Vacío

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Spain

Vacío

What is this cut?·Global guide

How to order steak doneness

Uruguay → Spain

rareJugoso→Poco hecho48–55°C

medium rareA punto→Al punto55–60°C

mediumCocido→En su punto60–65°C

well doneBien cocido→Muy hecho70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Vacío” in Uruguay 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.

Keep exploring

Alternatives (Uruguay → Spain)

Falda

55% · Multiple interpretations

Region: Spain

Canonical: sirloin flap

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.