Vacio, 7kg - 8kg
Vacio is a traditional Argentinian cut typically used with live fire Asada grilling but cooks beautifully in a smoker too! Our full flavoured grass-fed Irish beef is used to achieve outstanding juicy flavour and tenderness.
Together with YellowBelly BBQ and YouTube sensation Al Frugoni, we spec’d this Vacio to be identical to the unaged Vacio’s that have been cooked over live fire in Argentina for generations.
This huge slab contains flank, skirt and bavette.
The Vacio is untrimmed so you’ll find a membrane and fat cap on the outside, these are important to protect the meat on the inside. The membrane will develop a distinctive crunch during cooking.
Unaged.
Vacio is a traditional Argentinian cut typically used with live fire Asada grilling but cooks beautifully in a smoker too! Our full flavoured grass-fed Irish beef is used to achieve outstanding juicy flavour and tenderness.
Together with YellowBelly BBQ and YouTube sensation Al Frugoni, we spec’d this Vacio to be identical to the unaged Vacio’s that have been cooked over live fire in Argentina for generations.
This huge slab contains flank, skirt and bavette.
The Vacio is untrimmed so you’ll find a membrane and fat cap on the outside, these are important to protect the meat on the inside. The membrane will develop a distinctive crunch during cooking.
Unaged.
Vacio is a traditional Argentinian cut typically used with live fire Asada grilling but cooks beautifully in a smoker too! Our full flavoured grass-fed Irish beef is used to achieve outstanding juicy flavour and tenderness.
Together with YellowBelly BBQ and YouTube sensation Al Frugoni, we spec’d this Vacio to be identical to the unaged Vacio’s that have been cooked over live fire in Argentina for generations.
This huge slab contains flank, skirt and bavette.
The Vacio is untrimmed so you’ll find a membrane and fat cap on the outside, these are important to protect the meat on the inside. The membrane will develop a distinctive crunch during cooking.
Unaged.
Type:
Whole Vacio, Untrimmed
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Smoking Method:
Ingredients:
1 x iDevour Vacio, Grass Fed
Coarse sea salt
Remove the Vacio from the fridge and bring it to room temperature.
Don’t trim anything, it will be delivered ready to smoke.
Season generously all over with coarse sea salt
Heat your smoker to around 150ºC (300f). If you use a kamado-style smoker you should include both heat deflectors for indirect cooking.
Once heated, place your Vacio in the smoker fat side up and close the lid. If you use a digital thermometer, probe the side - don’t pierce the membrane!
Stabilise the temperature at 150ºC (300f) and don't open the lid for at least the first 2 hours.
After approximately 3 hours the internal temperature should reach 80ºC (175f), at this point, you should flip the Vacio so that it’s fat side down.
Continue to smoke at 150ºC (300f) until the internal temperature reaches around 90ºC (195f).
Remove the Vacio from the smoker and set it aside uncovered at room temperature for 60-80mins.
Slice right down the middle, enjoy the crunch sound and admire the three beautiful steaks inside.
Each steak should be cut against the grain and enjoyed.
Most of the protective membrane will be inedible, that’s normal, but you will find some delicious crispy bits to gnaw on!
Nutrients
(Typical per 100g)
Energy: 837 kJ/ 201 kcal
Fat: 12.7g, of which saturates: 5.6g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 21.6g
Salt: 0.2g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
