CarneAtlas

Aiguillette baronnevsSirloin

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Same primal — aiguillette baronne is a specific muscle within the broader top-sirloin region; sirloin is the broader cut.

Aiguillette baronne
Beef · Sirloin

The top-sirloin tip in French butchery — a long triangular muscle from the rump area, often roasted whole as a centerpiece joint. Distinct from *aiguillette de rumsteck* (tri-tip…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Sirloin
Beef · Sirloin

Sirloin comes from the rear back portion of the animal, between the short loin and the round. It is moderately tender with good flavor and slightly less marbling than the loin…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryAiguillette baronneSirloin
🇺🇸United States—Sirloin steak
🇫🇷FranceAiguillette baronne—
🇦🇷Argentina—Cuadril
🇲🇽Mexico—Sirloin
🇧🇷Brazil—Alcatra
🇩🇪Germany—Hüfte

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