Butcher's Favorite: The Flap / Vacio / Bavette Vacio steak is a butcher’s favorite, celebrated in Argentina, Uruguay, and France for its exceptional tenderness, marbling, and deep beef flavor. Also known as Flap Steak or Bavette, this cut offers the best taste-to-value ratio in our lineup. It is intensely beefy, chars beautifully over high heat, and delivers a melt-in-your-mouth experience thanks to its abundant marbling and 30-day wet-aging process. Texture & Flavor Profile While similar in appearance to Skirt and Flank steaks, the Vacio is significantly more tender. Located on the inside portion of the diaphragm, it features less stringy, chewy fat than skirt steak. The striated muscle in Bavette cuts tends to have higher quality marbling, resulting in a richer, more buttery texture that stands up well to grilling and searing. Sourcing Story: G1 Certified Midwest Beef Our Flap/Vacio is G1 Certified, meaning it is of the highest quality in the market. This certification ensures you receive beef with abundant marbling (BMS 4+), Grade A maturity, and consistent tenderness. Sourced specifically from select farms in the US Midwest, each steak is wet-aged for 30 days to develop deep, complex flavors and ensure a soft, tender bite every time. How It Compares: Vacio vs. Skirt & Flank Vacio (Flap/Bavette): More tender, better marbling, less chewy fat. Ideal for quick grilling and high-heat searing. Skirt Steak: More stringy, chewier fat, requires careful slicing against the grain to maximize tenderness. Flank Steak: Leaner, less marbled, and can be tougher if not cooked precisely to medium-rare. Cooking Recommendations Best For: Grilling, Pan-Searing, Churrasco Best Cooked: Medium-Rare, Medium, Medium-Well Season generously with salt and sear over high heat to develop a rich crust. Due to its tenderness, it requires minimal preparation and cooks quickly. A single piece (1.3–1.6 lb) easily feeds two people. Freshness & Delivery Note: This item may be delivered frozen to ensure peak freshness and safety during transit. Thaw in the refrigerator before cooking for best results. Frequently Asked Questions What is Vacio/Flap/Bavette steak? Vacio (also called Flap or Bavette) is a highly marbled, tender cut from the inside of the diaphragm. It is a butcher’s favorite for its intense beef flavor and superior tenderness compared to skirt or flank steaks. How is this different from Skirt or Flank steak? While similar in shape, Vacio is much more tender due to its location and higher quality marbling. It has less stringy fat than skirt steak and is less lean than flank, offering a richer, more buttery eating experience. What makes Meat N’ Bone’s Flap/Bavette special? It is G1 Certified USDA Prime BMS 4+, wet-aged for 30 days, and sourced from select Midwest farms. This ensures abundant marbling, consistent tenderness, and a melt-in-your-mouth experience. How should I cook this steak? Season with salt and sear over high heat. It is best cooked to medium-rare or medium. It’s perfect for grilling, pan-searing, or even sous vide. Is this steak delivered fresh or frozen? This item may be delivered frozen depending on shipping logistics to ensure peak freshness. Thaw in the refrigerator before cooking. What is the weight of this cut? Each piece weighs between 1.3 and 1.6 lbs, making it an ideal size for feeding two people. Where is this beef sourced from? Our Vacio is sourced from specific farms in the US Midwest and is G1 Certified for the highest quality standards. Can I use this for Churrasco or Asado? Yes! Vacio is one of the most popular cuts for Argentine Asado and Brazilian Churrasco due to its ability to char nicely while remaining tender and juicy.
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