Bottom sirloin flap
Bottom sirloin flap is called Fraldinha in Brazil, and Vacío in Argentina and Uruguay.
Loose-grained, beefy steak from the bottom sirloin. Great marinated. Where translation gets interesting: picanha, tri-tip and flap all come from here.
Some names on this page are still being checked against published sources.
Bottom sirloin flap around the world
| Where | What butchers call it |
|---|---|
| United States | Flap meatAlso sold as sirloin bavette; a common source of fajita meat. |
| Mexico | No common local name recorded |
| Central America | No common local name recorded |
| Colombia | No common local name recorded |
| Venezuela | No common local name recorded |
| Brazil | Fraldinha |
| Argentina | VacíoVacío takes in the whole flap-and-flank section, cooked whole |
| Uruguay | Vacío |
| Chile | No common local name recorded |
Compare it on the cow in the Cow Translator →