Can aiguillette baronne 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is aiguillette baronne in Belgium?

Q: What is aiguillette baronne in Belgium?

aiguillette baronne is the France retail name for the tri-tip, which sits on the sirloin primal. In Belgium, the same cut is most often labeled pointe de filet.

Q: What is aiguillette baronne called in Belgium?

Look for pointe de filet—mapped to Tri Tip (tri-tip).

Q: What primal is aiguillette baronne from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

Close match

aiguillette baronne

is very similar to pointe de filet in Belgium

Ask for: pointe de filet

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

sirloin primal · Bottom sirloin, triangular muscle at the base of the sirloin near the flank

In Belgium

pointe de filet

What is this cut?·Global guide

How to order steak doneness

France → Belgium

rareSaignant→Saignant48–55°C

medium rareÀ point→À point55–60°C

mediumEntre à point et bien cuit→À point cuit60–65°C

well doneBien cuit→Bien cuit70–100°C

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

Detailed explanation

“aiguillette baronne” in France maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Belgium, look for labels such as pointe de filet. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

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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.