Commonly used for Asado-style, open fire cooking, this Argentinian cut is very rarely seen in the states. The vacio (pronounced vah-SEE-oh) is made up of the inner skirt steak, flank steak, and bavette steak. This large cut is made for slow cooking and feeding a crowd, with fat and membranes left on to protect and baste the meat while it cooks, and to crisp up for delicious crunchy fat.
Has anyone cooked one before? I plan to use my santa maria grill and cook it Argentine style for a friends BBQ late in June.
There's a guy on YT named Al Frugoni, an Argentinian by birth but living in Texas now. He's the one that turned Yoder on to this cut. I saw his posting on it a few months back and was also intrigued.
This is really interesting. I do feel like I’d have to trim it down which might defeat the purpose of this particular cut. What would be the expected yield off this one after trimming and cooking? 7-8 pounds?
At first it appears spendy, but then, compared to what? In a time when a good prime grade ribeye can cost upwards of $20 a pound, this at $14 a pound might be very satisfying if it produced a similar or identical experience outcome.
Next time I’m at my Argentinian butcher I’m gonna see if they can get me that cut. Maybe they carry it and bc I didn’t know it I missed it. Gotta try one. Thanks for putting this on my radar. Looks great!
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