What is aiguillette baronne called in United States?

Look for Tri-tip, Triangle roast—mapped to Tri Tip (tri-tip).

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 United States?

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

What is aiguillette baronne in the USA?

Q: What is aiguillette baronne in the USA?

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

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 United States

Ask for: Tri-tip or Triangle roast

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 United States

Tri-tip · Triangle roast

What is this cut?·Global guide

How to order steak doneness

France → United States

rareSaignant→Rare48–55°C

medium rareÀ point→Medium rare55–60°C

mediumEntre à point et bien cuit→Medium60–65°C

well doneBien cuit→Well done70–100°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 United States, look for labels such as Tri-tip · Triangle roast. 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.