$ · steaks, chops and roasts — a reading in a couple of seconds
Know it's done without cutting into it
Checking doneness on anything thicker than a finger.
TempPro (ThermoPro) TempSwift Instant-Read Thermometer
Aiguillette baronne is known in English as Tri-tip.
Also called
Have a photo of Aiguillette baronne from your butcher? and we'll credit you.
Aiguillette baronne is how French butchers sell the tensor fasciae latae — the triangular muscle American butchers call tri-tip — cut out as a piece of its own; Interbev counts it among France's 33 retail beef cuts. The name is the shape: long and conical, like a large needle (*aiguille*). Interbev calls it the "twin sister" of the *aiguillette de rumsteck*, the fat-capped rump cap that Brazil sells as picanha. It is roasted whole or cut into steaks for grilling; for a braised *bœuf mode*, French butchers lard it first. In Lille and Douai it is called *carotte*.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇫🇷France | Aiguillette baronneprimary | France's retail cut of the tensor fasciae latae — the muscle the US sells as tri-tip. Long and conical; Interbev calls it the "twin sister" of the aiguillette de rumsteck (picanha). |
Does your butcher call it something else?
What to ask for
Shopping outside the tradition Aiguillette baronne comes from?
Select a primal to see its cuts
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.
