Medialuna de Vacío Argentino Flap meat

Name: Medialuna de Vacío Argentino
Brand: Talho Argentino
SKU: 100022
Price: 51.00 EUR
Availability: InStock

€51,00 €34,00/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 1,5 kg

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Argentina

The medialuna de vacío argentina is a premium Argentine cut taken from the central part of the vacío: crescent-shaped, tender, juicy and full of flavour. A little gem of Argentine beef, ideal for anyone who wants something different on the grill.

How to cook it: on the grill, medium heat, searing it well on both sides and keeping it juicy or medium; as it has a pronounced grain, slice it thin and against the grain. Quick and rewarding, it's also great on the pan.

Perfect for: an Argentine asado with friends, a grill with special cuts, or a quick dinner with top Argentine beef.

Also known as: flap meat.

How to cook this cut

Medialuna de vacío: the cut almost nobody knows Grill⏱ Up to 30 min ▾

The medialuna de vacío is the thickest end of the piece, the one shaped like a half-moon. It's the most tender part of the vacío and the easiest to cook, but almost nobody asks for it because they don't know it exists.

Why it's different from the rest

Being thicker, it stands up to the fire better without drying and cooks more evenly. It also carries the same membrane as the whole vacío, which protects it as it cooks — don't remove it.

Cooking it

Medium heat (your hand lasts 5 seconds), starting membrane side down: 12 to 15 minutes.
Turn it and give it another 8 to 10 minutes. This piece tells you what it needs: when the juices appear on top, it's time to flip.
Rest for 5 minutes and slice against the grain, 1 cm thick.

If you've never eaten vacío, start here: all the flavour of the whole piece in half the time and with no risk of overcooking it.