Aiguillette baronne

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 / colita de cuadril): the *baronne* is the upper portion attached to the rump, the *de rumsteck* is the lower triangle. Both are needle-shaped (*aiguillette* = small needle), but butchered out as separate cuts in CAP-boucher tradition. The baronne is leaner, finer-grained, and best roasted whole at moderate heat (160°C) to medium-rare, then carved into thick slices. Common in traditional French Sunday-lunch settings — *rôti de bœuf* served with green beans and gratin dauphinois. Less famous than chateaubriand or côte de bœuf but a workhorse cut at French butchers.