$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
ThermoPro TP20 Wireless Meat Thermometer
Aiguillette baronne is commonly used as-is in English; the closest equivalent depends on the butchery tradition.
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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇫🇷France | Aiguillette baronneprimary | Top-sirloin tip muscle — long triangular roasting joint from the rump. Distinct from aiguillette de rumsteck (tri-tip), which is the lower triangle of the same general region. |
Classic recipe
Get this cut right
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Want one useful cut guide each week?
Every Thursday: one cut like Aiguillette baronne, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
