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What is aiguillette?

Quick Answer

aiguillette is a regional beef-cut name for the sirloin flap, on the sirloin primal (sirloin flap / bottom sirloin flap).

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What is aiguillette in simple terms?
aiguillette is a regional name for sirloin flap (Sirloin Flap), sirloin primal beef.

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What is aiguillette called in the United States?
US retail labels for sirloin flap appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is aiguillette on the cow?
aiguillette refers to sirloin flap located at sirloin flap / bottom sirloin flap on the sirloin primal.

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Is aiguillette steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still sirloin flap anatomically.

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Is aiguillette the same as Flank?
No—aiguillette maps to sirloin flap; Flank is flank steak.

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How do I translate aiguillette for travel?
Use translation URLs from the list on this page, or open the Sirloin Flap hub.

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What is another name for aiguillette?
See aliases and country rows above; the canonical term is sirloin flap.

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“aiguillette” is a regional beef-cut name that maps to the canonical cut Sirloin Flap (sirloin primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns. It is part of the sirloin primal (sirloin flap / bottom sirloin flap).

In menus and butcher shops it is often discussed next to Flank, Skirt, Sirloin Cap, and Flap Steak.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the sirloin primal (sirloin flap / bottom sirloin flap), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 85 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Flank

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.