Aiguillette baronne

Aiguillette baronne in French butchery refers to a cut that comes from the silverside in the round primal of the cow, which is the upper part of the hindquarters. This cut is often compared to the top round in American butchery, but it's not an exact match since butchery traditions and techniques can vary by country. The aiguillette baronne is a lean, fairly tender cut of beef. It's often used in dishes that are roasted or braised, and it can be sliced into steaks or used for roast beef. Like other cuts from the round, the aiguillette baronne benefits from slow, moist cooking methods that help to tenderize the meat and bring out its flavor.