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…
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…