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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

sirloin primal · France

aiguillette baronne

Q: What is aiguillette baronne in Uruguay?

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

Q: What is aiguillette baronne called in Uruguay?

Look for Colita de cuadril—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 Uruguay, this cut is Colita de cuadril.

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 UruguayColita de cuadril

What is this cut →Global guide →

How to order steak doneness

France → Uruguay

rare	Saignant	→	Jugoso	48–55°C
medium rare	À point	→	A punto	55–60°C
medium	Entre à point et bien cuit	→	Cocido	60–65°C
well done	Bien cuit	→	Bien cocido	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 Uruguay, look for labels such as Colita de cuadril. 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.