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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is aiguillette baronne in Greece?

Q: What is aiguillette baronne in Greece?

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

Q: What is aiguillette baronne called in Greece?

Look for tri tip—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 tri tip in Greece

Ask for: tri tip

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 Greece

tri tip

What is this cut?·Global guide

How to order steak doneness

France → Greece

rareSaignant→Ανίσπαστο48–55°C

medium rareÀ point→Μισοψημένο55–60°C

mediumEntre à point et bien cuit→Μέτριο60–65°C

well doneBien cuit→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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 Greece, look for labels such as tri tip. 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.