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 Singapore?

In Singapore, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is aiguillette in Singapore?

Q: What is aiguillette in Singapore?

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

Q: What is aiguillette called in Singapore?

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 Singapore 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 Singapore

sirloin flap

What is this cut?·Global guide

How to order steak doneness

Belgium → Singapore

rareSaignant→Rare48–55°C

medium rareÀ point→Medium rare55–60°C

mediumÀ point cuit→Medium60–65°C

well doneBien cuit→Well done70–100°C

Singapore's high-end steakhouses operate at international standards with the full 5-stage scale (Rare to Well Done). Local 'Zi Char' cuisine and food court beef dishes default to Well Done — especially Beef Hor Fun and stir-fried beef. Singapore is one of the few Southeast Asian cultures where Rare/Medium-Rare is commonly ordered by locals, not just expats.

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 Singapore, look for labels such as sirloin 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.