Flap Meat Wagyu

Vacio is a must-have of every Argentinian Steakhouse. “Asado y vacio” is the answer you’ll hear when you ask what beef cuts they serve at a simple Argentine restaurant. The vacio cut is the flank muscle around the belly of the animal. It is known also as flap meat because of the flap shape of the whole cut. It is the bottom of the sirloin, and the continuation of the rib cage in the posterior part of the steer.

• Origin: Argentina.
• Breed: F4.
• Marbling: BMS 6+
• Aged: 21+ days wet aged.
• Weight: 20.0- 25.0 LB avg each piece.
• Description: 1 pc per package.
• Packaging: Wrapped & vacuum sealed.
• Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.