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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is aiguillette in Mexico?

Q: What is aiguillette in Mexico?

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

Q: What is aiguillette called in Mexico?

Look for 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 Mexico equivalent is Flap

Ask for: 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 Mexico

Flap

What is this cut?·Global guide

How to order steak doneness

Belgium → Mexico

rareSaignant→Rojo48–55°C

medium rareÀ point→Término medio55–60°C

mediumÀ point cuit→Tres cuartos60–65°C

well doneBien cuit→Bien cocido70–100°C

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 Mexico, look for labels such as Flap. Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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