These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Anatomically adjacent — aiguillette baronne is the upper portion attached to the rump, tri-tip (aiguillette de rumsteck / colita de cuadril) is the lower triangle of the same general bottom-sirloin region. Both are long needle-shaped cuts; the French tradition butchers them separately.
| Country | Aiguillette baronne | Tri-tip |
|---|---|---|
| 🇺🇸United States | — | Tri-tip |
| 🇬🇧United Kingdom | — | Tri-tip |
| 🇫🇷France | Aiguillette baronne | Aiguillette de rumsteck |
| 🇪🇸Spain | — | Rabillo de cadera |
| 🇦🇷Argentina | — | Colita de cuadril |
| 🇧🇷Brazil | — | Maminha |
| 🇮🇹Italy | — | Codone |
| 🇩🇪Germany | — | Bürgermeisterstück |
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