Can hüferschwanzl mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is hüferschwanzl in France?

Q: What is hüferschwanzl in France?

hüferschwanzl is the Austria retail name for the tri-tip, which sits on the sirloin primal. In France, the same cut is most often labeled Aiguillette baronne.

Q: What is hüferschwanzl called in France?

Look for Aiguillette baronne—mapped to Tri Tip (tri-tip).

Q: What primal is hüferschwanzl from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

Close match

huferschwanzl

is very similar to Aiguillette baronne in France

Ask for: Aiguillette baronne

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

sirloin primal · Bottom sirloin, triangular muscle at the base of the sirloin near the flank

In France

Aiguillette baronne

What is this cut?·Global guide

How to order steak doneness

Austria → France

rareBlutig→Saignant48–55°C

medium rareRosa→À point55–60°C

mediumHalbdurch→Entre à point et bien cuit60–65°C

well doneDurch→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“hüferschwanzl” in Austria maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In France, look for labels such as Aiguillette baronne. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.