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.
Translation takeaway
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
Keep Aiguillette baronne and Tri-tip together in your notebook.
Names by country
| 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 |
| 🇮🇹Italy | — | Codone |
| 🇩🇪Germany | — | Bürgermeisterstück |