Commonly used for Asado-style, open fire cooking, this Argentinian cut is very rarely seen in the states. The vacio 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. This cut was taught to us by our friend and live fire cooking expert Al Frugoni. While cooking a whole hog together, Al asked if he and James the Butcher could cut a beef roast that he used to cook back in Argentina. James said yes - we are a whole animal butcher and love experimenting with new cuts. James and Al made a fire and roasted this rich, flavorful cut - and the results made the team want to offer this unique delicious cut to all the meat nerds out there. Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, with no hormones or antibiotics, for a difference you can taste.
