Aiguillette baronne
Aiguillette baronne
| Latin name | Bœuf — cuisse |
|---|---|
| Family | Cuts of meat |
| Origin | France |
| Season (France) | All year |
| Flavour | Meaty · Delicate · Mild · Umami |
| Typical price (France) | 28–45 €/kg |
What it is
A long thin muscle running along the rump, and another of the butcher's private cuts — there is one per side and it is tender enough to roast whole. Most of it never reaches a display case at all.
In the kitchen
Ask for it by name and expect a shrug. Order it a week ahead if your butcher takes whole carcasses.
Goes with
Shallot Butter Thyme Black pepper Red wine vinegar Button mushroom Garlic Tarragon
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