WHOLE FLAP (Vacio Entero) - Muge Argentina- Price $12.95/ LB

1 piece approx. 10–16 LB — Price $12.95/ LB

The Whole Flap (Vacío Entero) is one of the most iconic cuts of the Argentine asado — and one of the least known outside of South America. In the US it's often called flank, but the Vacío Entero is something different: a full, unportioned cut that keeps three sections together — the media luna, the pulpón, and the bife de vacío — all with the skin on, just as tradition demands.

That skin is the key. It protects the meat during the long cook, locks in the juices, and crisps up into something extraordinary by the end.

🔥 Al Asador (Argentine BBQ — the classic): Low and slow over open fire for several hours. Baste regularly with salmuera (salt water brine with herbs) throughout — it keeps the meat hydrated and builds that authentic Argentine crust. The skin will crisp up beautifully while the inside stays juicy and tender. This is a cook that rewards patience.

🍽️ Al Horno (Oven-roasted): Roast at gentle medium heat for 3–4 hours. Pair with roasted potatoes and sweet potatoes (boniatos) for the most classic Argentine family meal.

🔪 Pro tip: Let it rest at least 15 minutes before carving. Slice against the grain for maximum tenderness — the different sections of the cut have different grain directions, so adjust as you go.

Pasture-raised, grass-fed and grain-finished the last 90 days — hormone-free & antibiotic-free. From Muge, Argentina.