What is Vacío? The Underrated Argentine Cut You Need to Try

If you've been to Achura Meat Market, you've probably seen vacío on the menu. And if you haven't tried it yet, you're missing out on one of Argentina's most celebrated cuts.

Vacío is the cut that Argentines are most passionate about. It's not the most glamorous-sounding cut — it doesn't have the prestige of a ribeye or the name recognition of a skirt steak — but ask any Argentine asador and they'll tell you: vacío is where it's at.

## What is Vacío?

Vacío is a flank cut taken from the underbelly of the cow, between the ribs and the hip. In English it's often called flank steak or thin flank, but the Argentine preparation is quite different from what you'd typically find in a supermarket.

What makes vacío special is the thick layer of fat that covers one side of the cut. This fat acts as a natural basting mechanism during cooking — as the meat heats up, the fat slowly renders and bastes the meat, keeping it incredibly juicy and full of flavour throughout the cook.

## Why Don't More People Know About It?

Vacío is hugely popular in Argentina but relatively unknown in Australia. Most supermarkets don't stock it, and most butchers don't cut it the Argentine way. That's exactly why we started Achura — to bring these cuts to Sydney's Northern Beaches.

The cut requires patience to cook properly, which might be why it hasn't caught on as quickly as faster-cooking cuts like skirt steak. But once you've had a properly cooked vacío, you'll understand why Argentines consider it the king of the asado.

## How to Cook Vacío the Argentine Way

Vacío is a low and slow cut — don't rush it.

**What you need:**
- 1 vacío (allow around 400-500g per person)
- Coarse salt
- Good quality charcoal
- Patience

**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 30-40 minutes — let the fat slowly render
4. Flip and cook meat side down for another 20-30 minutes
5. Flip back fat side up for the final 10 minutes to crisp up the fat cap
6. Rest for 5 minutes before slicing

Total cook time: 60-80 minutes. The result is a juicy, tender piece of meat with an incredible crispy fat cap that your guests will be fighting over.

## The Fat Cap is the Star

One thing that surprises people the first time they try vacío is the fat cap. In Australia, we're used to trimming fat off our meat. With vacío, you do the opposite — you want that fat on there.

The crispy, rendered fat cap on a properly cooked vacío is one of the great pleasures of Argentine BBQ. Don't skip it, don't trim it — embrace it.

## Get Vacío at Achura Brookvale

Vacío is available fresh at Achura Meat Market in Brookvale. We cut it the Argentine way so you get the full fat cap and the authentic experience.

Visit us at U4/722 Pittwater Rd, Brookvale, or order online at achura.com.au for pickup in store.

Give vacío a try at your next BBQ — we promise you won't regret it. 🔥