© Gene Gerrard
Definition: The vacio steak is a wildly popular cut in Argentina and France (where it is known as bevette). It hangs beneath the loin and is cushioned by the cow’s belly. Protected by layers of fat, the beef is naturally tender and deeply flavorful. The vacio steak weighs between four and five pounds, and it can be cut into individual steaks, but it is best grilled whole over slow, indirect heat.