WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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Plural: aiguillettes baronnes

Description: Beef cut. A long, thin cut from the top of the rump or flank - silverside or top rump. This is the cut the French prefer for braising, being neither too fat nor too lean. In the States this is referred to as rump roast. Can also apply to long, thin slice of meat from either side of the breast of roasted poultry, other meats, or fish.