Located between the end of the ribs and the hind leg of the animal (similar to flank steak), it is one of the tastiest beef cuts. It weighs up to 2.2 lb. and has a visible piece of fat at one end. Versatile, fraldinha can be grilled, braised in a pan or skillet, or barbecued over hot coals − the preparation method of choice among Brazilians. It should be always cut against the grain, or it can become very tough. In the South region, as well as in neighbor countries Argentina and Uruguay, this beef cut is called vazio (vacío in Spanish, literally “empty”).