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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

What is aiguillette in Latvia?

Q: What is aiguillette in Latvia?

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

Q: What is aiguillette called in Latvia?

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 Latvia 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 Latvia

sirloin flap

What is this cut?·Global guide

How to order steak doneness

Belgium → Latvia

rareSaignant→Ar asinīm48–55°C

medium rareÀ point→Vidēji asiņains55–60°C

mediumÀ point cuit→Vidēji izcepts60–65°C

well doneBien cuit→Pilnībā izcepts70–100°C

Latvian home cooking leans well-done. Riga steakhouses use international English terms for rare/medium; the Latvian 'Ar asinīm' (with blood) is traditional but culturally understood as old-school.

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 Latvia, 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.