Grill cuts
Flank (bavette)
Vacío
FromGs. 88.000/ kg
Typical piece: pieza ~2 kg · Gs. 176.000
Vacío is long-grained with a fat cap on one side. It wants time on the grill, moderate fire, frequent flips, until the fat browns and the grain tenders up.
- Typical weight
- 1.5–2.5 kg
- Aging
- 7–10 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–10 days · Wet
Quick cooking reference
Method
Grill, strong fire
Internal temperature
58–60 °C
Time
20–25 min total, frequent flips
Rest
8 min
Doneness
Medium, grain softened
Cut-specific notes
ALWAYS slice against the grain, thin. Look for the grain lines in raw meat first.
Nutrition profile (per 100 g)
- Calories
- 196 kcal
- Protein
- 23 g
- Total fat
- 11.8 g
- Saturated fat
- 4.9 g
- Omega-3
- 95 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Bright acidic chimichurri. Tomato-onion salad. Crusty bread for a sandwich.
