Vacío — The Ultimate Argentine Cut for Your Next BBQ
If you ask any Argentine what their favourite BBQ cut is, the answer is almost always the same: vacío. Not the ribeye, not the sirloin — vacío. The cut that Argentines are most passionate about, and the one that's hardest to find done properly outside of Argentina.
At Achura Meat Market — your local butcher on Sydney's Northern Beaches — we cut vacío the Argentine way. Here's everything you need to know about it.
## What is Vacío?
Vacío is a flank cut taken from the underbelly of the cow, between the ribs and the hip. In Australia you'd call it flank steak or thin flank, though the Argentine preparation is quite different to what you'd typically find at a standard butcher.
What makes vacío unique is the thick layer of fat that covers one side of the cut. This fat is not a flaw — it's the entire point. As the meat cooks slowly over charcoal, the fat renders and bastes the meat from above, keeping it incredibly juicy and adding a layer of flavour that you simply can't replicate with a leaner cut.
## Why Argentines Love It
In Argentina, no asado is considered complete without a vacío on the grill. It's the cut that takes the longest, requires the most patience and produces the most impressive result.
There's a reason it's the cut that Argentines get most passionate about. When it's done right — the fat cap rendered to a golden crisp, the meat inside still pink and juicy — vacío is one of the great eating experiences in Argentine cooking.
## How to Cook Vacío the Argentine Way
Vacío rewards patience above all else. This is not a cut for a quick weeknight dinner — it's a centrepiece cut for a proper afternoon asado.
**What you need:**
- 1 vacío with the fat cap intact (allow 400-500g per person)
- Coarse salt
- Quality charcoal
- Time
**The method:**
1. Season generously with coarse salt on both sides
2. Place fat side UP on a medium grill over charcoal
3. Cook fat side up for the first 40 minutes — don't rush this step
4. Flip and cook meat side down for 20-30 minutes
5. Flip back fat side up for a final 10 minutes to crisp the fat cap
6. Rest for 5 minutes before slicing against the grain
Total cook time: 70-80 minutes. The result is a juicy, tender cut with an incredible golden fat cap that your guests will be fighting over.
## The Fat Cap — Don't Skip It
Australian butchers often trim the fat off cuts before selling them. At Achura, we do the opposite — we make sure the fat cap is fully intact on our vacío because it's the most important part.
The rendered fat cap on a properly cooked vacío is one of the great pleasures of Argentine BBQ. It's crispy on the outside, rich and flavourful on the inside and it bastes the meat throughout the cook. Don't trim it. Don't skip it. Embrace it.
## Where to Buy Vacío in Sydney
Vacío is available fresh at Achura Meat Market in Brookvale — the best butcher on Sydney's Northern Beaches. We cut it the Argentine way with the full fat cap intact, so you get the authentic experience.
If you've never cooked vacío before, come in and ask us. We'll help you pick the right size for your group and walk you through exactly how to cook it.
📍 U4/722 Pittwater Rd, Brookvale — Northern Beaches Sydney
🛒 Order online at achura.com.au
📱 0499 604 014