Skip to the beginning of the images gallery

Experience the premium taste of Jack's Creek Angus beef, known worldwide for its exceptional quality and flavor. Raised in Australia’s pristine environment, Jack's Creek Angus combines generations of expertise with high-quality cattle to deliver beef that is juicy, tender, and rich in flavor. This Angus beef is sourced from grass-fed, grain-finished cattle, resulting in well-marbled cuts that offer a melt-in-your-mouth texture perfect for any occasion.

Experience authentic Argentinian‑style grilling with Jacks Creek Black Angus Thin Flank “Vacio” MS3+. Juicy, tender, and richly marbled—perfect for asado, BBQ, and high‑heat grilling.

Bring the flavors of traditional Argentinian asado to your grill with Jacks Creek Black Angus Thin Flank “Vacio” MS3+. Known across South America as a prized parrillada cut, Vacio is famous for its juicy texture, rich beef flavor, and perfect balance of tenderness and bite.

Sourced from Jacks Creek, one of Australia’s most awarded Black Angus and Wagyu producers, this MS3+ graded Vacio offers elevated marbling that enhances flavor and juiciness without overwhelming the natural beef profile. Whether grilled whole, sliced into steaks, or cooked low and slow, this cut delivers authentic asado results every time.

Origin: Australia.
Grade: MS 3+, Equivalent to Upper Chouce in USA..
Breed: Pure Black Angus.
Additional Info: 150 Days Grain Fed.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 16-17 LB avg Each.
Description: Untrimmed & Whole.
Packaging: Wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Traditional Argentinian-Style Grilled Vacio

Prepare the Vacio
Trim any excess surface silver skin if needed. Keep the fat cap intact to protect the meat during cooking. Season generously with coarse salt; optional additions include cracked pepper, oregano, or garlic powder.
Prepare the Grill or Open Fire
Build a medium-hot fire and allow coals to form. Ideal grate temperature: 450–500°F (232–260°C) for searing.
Sear Over High Heat
Place the vacio fat-side down first. Sear for 4–5 minutes until the fat begins to crisp. Flip and sear the other side for another 4–5 minutes.
Move to Indirect Heat
Transfer the vacio to a cooler part of the grill (around 350°F / 177°C) and continue cooking to desired doneness.
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Medium-rare is ideal for tenderness.
Rest Before Slicing
Let rest for 10 minutes before cutting.
Slice Against the Grain
Cut into thin slices. The grain direction shifts, so adjust your slicing angle for best tenderness.

Method 2: Open-Fire Argentinian Asado Vacio (A la Parrilla)

Prepare the Fire
Build a wood fire and let it burn down until you have glowing embers. For authentic asado: push embers under the cooking grate gradually to maintain steady heat.
Season the Vacio
Apply a generous layer of coarse salt on both sides. Traditional Argentinian style uses minimal seasoning to highlight the beef.
Start Fat-Side Down
Place the vacio fat-side down over medium-direct heat. Cook for 12–15 minutes so the fat slowly renders without burning.
Flip & Cook Low and Slow
Move the vacio to indirect heat (a cooler section of the grill or higher elevation over the fire). Cook for an additional 25–40 minutes, depending on thickness.
Internal Temperature Guide:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Do not cook past medium — vacio is best below 145°F.
Finish with a Quick Sear (Optional)
Return to direct heat for 1–2 minutes per side for extra crust.
Rest the Meat
Rest for 10 minutes to retain juices.
Slice Thin Against the Grain
Cut into thin, long slices. Adjust angle as the grain shifts through the cut.

Serving Suggestions:

Serve Argentinian-style vacio with chimichurri, salsa criolla, roasted peppers, grilled onions, potatoes al plomo, and crusty bread. This cut pairs perfectly with Malbec, Cabernet Sauvignon, or cold lager.