vacio
Flank / Flap meat
Argentine beef vacío (flank), whole or portioned. A classic asado cut for food service.
Argentine vacío is supplied whole or portioned. A cut with its characteristic fat cap, essential in Argentine grilling and widely used in charcoal-grill restaurants.
Request price and availability for your business via our quotation form or WhatsApp.
| Presentation | Entero o porcionado |
|---|---|
| Processing | Despiece y envasado |
| Conservation | Congelado |
| Storage temperature | -18 °C o inferior |
| Revision | 1.0 |
| Last reviewed (YYYY-MM-DD) | 2026-08-12 |
The technical specification PDF is available on request. Ask for it with your quotation and we will send the complete reference specification.
asado-3-costillas
Short ribs, 3-rib
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Ribeye / Cube roll
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