Can aiguillette baronne mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

sirloin primal · France

aiguillette baronne

Q: What is aiguillette baronne in Ethiopia?

aiguillette baronne is the France retail name for the tri-tip, which sits on the sirloin primal. In Ethiopia, the same cut is most often labeled tri tip.

Q: What is aiguillette baronne called in Ethiopia?

Look for tri tip—mapped to Tri Tip (tri-tip).

Q: What primal is aiguillette baronne from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In Ethiopia, this cut is tri tip.

Close match · Confidence 0.75

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In Ethiopiatri tip

What is this cut →Global guide →

How to order steak doneness

France → Ethiopia

rare	Saignant	→	Tere	48–55°C
medium rare	À point	→	Tibs leb-leb	55–60°C
medium	Entre à point et bien cuit	→	Yetebese	60–65°C
well done	Bien cuit	→	Yetebese kibrit	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“aiguillette baronne” in France maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Ethiopia, look for labels such as tri tip. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.