Aloyau is a French butchery term for the tender back section of beef associated with the loin and sirloin area. The exact boundaries depend on the French cutting system and the butcher’s specification. It is commonly used in classical culinary language and may appear in the names of roasts, steaks and traditional preparations.
In French butchery, aloyau is associated with the loin region and may include or be discussed alongside the filet (tenderloin) and contre-filet (striploin). It should not be assumed to map exactly to one North American primal. The North American short loin and sirloin are separate primals in common retail fabrication, while French terminology and seam lines can group or describe the area differently.
The muscles associated with the aloyau region are generally tender and suited to steaks, roasts, grilling and pan-searing. The precise method depends on the muscle, fat cover, bone status and portion thickness. The tenderloin and striploin have different textures and cooking characteristics even when both are associated with the loin region.
Example: a French recipe may call for a roast or steak from the aloyau region; when sourcing outside France, identify the exact muscle and fabrication required.
Filet usually refers to tenderloin, while contre-filet refers to striploin. Entrecôte is commonly associated with a rib or ribeye-style steak in French culinary usage, depending on the cut system.
Chef’s tip: do not translate aloyau into a single English retail cut without checking the original recipe and supplier cut diagram. Specify the muscle, bone status and intended preparation.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
