"Vacío fino" or flank steak is a classic Argentinian cut, loved for its bold beef flavour and open texture. Our flank comes from grass-fed, 120 days grain-finished Argentinian Angus - raised free of hormones and antibiotics.

Cut from the flank, it’s deeply savoury, making it a favourite for high‑heat cooking on the grill or in a heavy pan. It is a great choice for recipes including steak tacos, stir-fries, or a classic steak salad, and for groups who want a flavorful steak that can be sliced thin and shared.

After cooking, it’s essential to slice the meat against the grain (perpendicular to the muscle fibres). This shortens the fibres and ensures each bite is tender and easy to chew.

Click here for more preparation and cooking tips.