Cutranslator

What is aiguillette in France?

⚠️ 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 France equivalent is Bavette overlap

Ask for: Bavette overlap

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 France

Bavette overlap

What is this cut?·Global guide

How to order steak doneness

BelgiumFrance

rareSaignantSaignant4855°C
medium rareÀ pointÀ point5560°C
mediumÀ point cuitEntre à point et bien cuit6065°C
well doneBien cuitBien cuit70100°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

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

Related cuts

Compare with similar cuts

Other countries & routes

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

People also ask about this cut

What is aiguillette in France?
aiguillette maps to Sirloin Flap (sirloin flap) in this ontology; in France, look for labels such as Bavette overlap.

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What is aiguillette called in France?
In France, aiguillette corresponds to Sirloin Flap; common retail wording includes Bavette overlap.

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Where does aiguillette come from on the cow?
aiguillette refers to sirloin flap on the sirloin primal (sirloin flap / bottom sirloin flap).

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Show 7 more questions
What primal is aiguillette from?
aiguillette is tied to the sirloin primal as Sirloin Flap (sirloin flap).

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Is aiguillette the same as ribeye?
No—aiguillette maps to sirloin flap (Sirloin Flap), while ribeye is a separate canonical rib primal cut.

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Is aiguillette the same as Flank?
No—aiguillette is sirloin flap; Flank is flank steak, a different canonical cut.

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How is aiguillette different from Skirt?
sirloin flap (Sirloin Flap) differs from skirt steak by primal and muscle: compare the two hub pages in this site.

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What is the canonical beef cut for aiguillette?
aiguillette resolves to Sirloin Flap (sirloin flap) in the Cutranslator ontology.

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What should I ask for at a France butcher?
Ask for Bavette overlap and mention Sirloin Flap if needed—the mapped retail names above match sirloin flap.

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Why might aiguillette be less common in France?
aiguillette is a Belgium retail term; France shops may use different names for the same sirloin flap muscle.

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How this information is generated

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