Comments on: Vacio – Flank http://www.asadoargentina.com/vacio-flank-steak/ One man's quest to create the perfect asado -- Argentinean style Fri, 30 Jul 2010 23:40:26 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: Jim McDernott http://www.asadoargentina.com/vacio-flank-steak/comment-page-1/#comment-65002 Jim McDernott Wed, 07 Apr 2010 18:09:41 +0000 http://www.asadoargentina.com/?p=19#comment-65002 Had this cut of meat in a restaurant in Guatemala City while visiting there....It was absolutely delicious! Had this cut of meat in a restaurant in Guatemala City while visiting there….It was absolutely delicious!

]]> By: Gus http://www.asadoargentina.com/vacio-flank-steak/comment-page-1/#comment-56036 Gus Tue, 08 Sep 2009 13:45:51 +0000 http://www.asadoargentina.com/?p=19#comment-56036 If you can't find an argentine butcher try a a brazilian butcher - they call it fraldinha - it is the exact same cut. If you can’t find an argentine butcher try a a brazilian butcher – they call it fraldinha – it is the exact same cut.

]]> By: Asado Arg http://www.asadoargentina.com/vacio-flank-steak/comment-page-1/#comment-4598 Asado Arg Wed, 05 Sep 2007 22:38:14 +0000 http://www.asadoargentina.com/?p=19#comment-4598 Hi Mauricio and thanks! Are there any true butcher shops in your area or at least some place that takes custom orders? If so, that's a start. The problem is, they probably won't cut a decent size piece out for you, like your typical vacio, because it'll screw up their whole way of doing things. The best route to take is by talking and negotiating. Check out the diagram here. Very small but try to print it or do a rough sketch. If you know Spanish it'll be easier because that page explains the cut quite well. One day I plan on getting something like this up in English. http://www.americarne.com/cortes/2471.html Ask what they can give you from the flank/flank steak area, preferably a large chunk, and if they can just leave it untrimmed. They might say you have to buy a boatload of meat for that but you'll get what you want more or less. Then, if you are familiar with vacio, you can do all of the trimming and cutting yourself. I don't have any butchering experience so I really can't help you much more than that. Hi Mauricio and thanks!

Are there any true butcher shops in your area or at least some place that takes custom orders?

If so, that’s a start. The problem is, they probably won’t cut a decent size piece out for you, like your typical vacio, because it’ll screw up their whole way of doing things. The best route to take is by talking and negotiating.

Check out the diagram here. Very small but try to print it or do a rough sketch. If you know Spanish it’ll be easier because that page explains the cut quite well. One day I plan on getting something like this up in English.

http://www.americarne.com/cortes/2471.html

Ask what they can give you from the flank/flank steak area, preferably a large chunk, and if they can just leave it untrimmed. They might say you have to buy a boatload of meat for that but you’ll get what you want more or less. Then, if you are familiar with vacio, you can do all of the trimming and cutting yourself.

I don’t have any butchering experience so I really can’t help you much more than that.

]]> By: Mauricio http://www.asadoargentina.com/vacio-flank-steak/comment-page-1/#comment-4574 Mauricio Tue, 04 Sep 2007 16:53:15 +0000 http://www.asadoargentina.com/?p=19#comment-4574 Hi great page you have here. I leave in Pennsylvania and it has being imposible for me to find vacio with all and the fat and extra menbranes that protect it. I am a big fan of this cut and I will love to find a place or web-site that will sell it in that way. Please advise Thanks Hi great page you have here.
I leave in Pennsylvania and it has being imposible for me to find vacio with all and the fat and extra menbranes that protect it. I am a big fan of this cut and I will love to find a place or web-site that will sell it in that way.
Please advise
Thanks

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