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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is aiguillette baronne in North Macedonia?

Q: What is aiguillette baronne in North Macedonia?

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

Q: What is aiguillette baronne called in North Macedonia?

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 North Macedonia

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 North Macedonia

tri tip

What is this cut?·Global guide

How to order steak doneness

France → North Macedonia

rareSaignant→Крваво48–55°C

medium rareÀ point→Слабо печено55–60°C

mediumEntre à point et bien cuit→Средно печено60–65°C

well doneBien cuit→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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 North Macedonia, 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.