Can aiguillette 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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

What is aiguillette in Ethiopia?

Q: What is aiguillette in Ethiopia?

aiguillette is the Belgium retail name for the sirloin flap, which sits on the sirloin primal. In Ethiopia, the same cut is most often labeled sirloin flap.

Q: What is aiguillette called in Ethiopia?

Look for sirloin flap—mapped to Sirloin Flap (sirloin flap).

Q: What primal is aiguillette from?

Sirloin Flap is on the sirloin primal (sirloin flap / bottom sirloin flap).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

aiguillette

The closest Ethiopia equivalent is sirloin flap

Ask for: sirloin flap

About this cut

Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns.

sirloin primal · sirloin flap / bottom sirloin flap

In Ethiopia

sirloin flap

What is this cut?·Global guide

How to order steak doneness

Belgium → Ethiopia

rareSaignant→Tere48–55°C

medium rareÀ point→Tibs leb-leb55–60°C

mediumÀ point cuit→Yetebese60–65°C

well doneBien cuit→Yetebese kibrit70–100°C

Ethiopia operates on a unique doneness spectrum where 'raw' (Tere) is a PREMIUM positive grade, not a problematic fringe option. Premium Tere Siga and Kitfo are deliberately uncooked. Tibs Leb-Leb is the warm-but-lightly-cooked compromise. Standard cooked Tibs (Yetebese) is medium-well. Wot stews simmer for hours, producing extremely well-done results. The tradition's two poles — premium raw and slow-cooked stew — bypass the medium-rare/medium spectrum that dominates Western steakhouse culture.

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

Detailed explanation

“aiguillette” in Belgium maps to canonical sirloin flap (sirloin: sirloin flap / bottom sirloin flap). In Ethiopia, look for labels such as sirloin flap. Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns.

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Compare with similar cuts

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.