Can colita de cuadril 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

sirloin primal · Uruguay

colita de cuadril

Q: What is colita de cuadril in France?

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

Q: What is colita de cuadril called in France?

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

Q: What primal is colita de cuadril from?

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

In France, this cut is Aiguillette baronne.

Exact match · Confidence 0.90

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 FranceAiguillette baronne

What is this cut →Global guide →

How to order steak doneness

Uruguay → France

rare	Jugoso	→	Saignant	48–55°C
medium rare	A punto	→	À point	55–60°C
medium	Cocido	→	Entre à point et bien cuit	60–65°C
well done	Bien cocido	→	Bien cuit	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

“colita de cuadril” in Uruguay maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In France, look for labels such as Aiguillette baronne. 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.