Dunbia Beef

Our Brands
Dunbia’s desire to create better food naturally is the driving force behind everything
we do and ensures we maintain a consistent focus on quality, value and success for
our customers. We are a highly integrated business adopting the principles of quality,
integrity and customer satisfaction across all departments.
• Dunbia is one of the UK and Ireland’s leading red meat
processors operating across thirteen sites and from sales
offices throughout Europe.
• Dunbia prides itself on the relationships it has with its
stakeholders and delivers the most efficient supply chain
from field to fork.
Head Office
Granville Industrial Estate
Dungannon
County Tyrone
Northern Ireland
BT70 1NJ
Tel: +44 (0) 28 8772 3350
Fax: +44 (0) 28 87753790
www.dunbia.com
• Dunbia beef is reared by a select group of producers who
understand the need to produce excellent quality beef.
• All our producers work to the highest animal welfare
standards and our beef is fully traceable right back to
individual farms.
Locations
Our market focused approach and detailed understanding
of customer requirements ensures that your needs will be
met. For more information on any of our Beef Brands please
email [email protected]
Dunbia (Ayr)
+44 (0) 1292 592299
Dunbia (Llanybydder)
+44 (0) 1570 480284
Dunbia International (France)
+33 146 894948
Dunbia (Ballymena)
+44 (0) 28 25 881180
Dunbia (Mansfield)
+44 (0) 1623 633136
Dunbia International (Holland)
+31 302 106449
Dunbia (Crewe)
+44 (0)1270 665 351
Dunbia (Nantmel)
+44 (0) 1570 480284
Dunbia International (Italy)
+41 91 6957080
Dunbia (Elgin)
+44 (0) 1343 550220
Dunbia (Preston)
+44 (0) 1772 770000
Dunbia International (Spain)
+34 985 4024861
Dunbia (Felinfach)
+44 (0) 1570 472828
Dunbia (Sawley)
+44 (0) 1200 415000
Dunbia (Kilbeggan)
+353 579 332333
Dunbia (Slane)
+353 469 024127
Dunbia Beef
Beef Cuts
Beef Cuts • Tagli di manzo • Cortes de carne de bovino
Coupes de bœuf • Teilstücke vom Rind
1
Silverside (Full)
Sottofesa di b.a.
Contra
Semelle
Unterschale mit Rolle
2
Silverside Salmon
Sottofesa con
magatello di b.a.
Contra con redondo
Rond de gîte
3
Flank
Pancia di b.a.
Falda
CAPA
1
5
16
• Versnijdingen (rund)
Udskæringer af okse •
分切的牛肉 • Cortes de carne de bovino
17
1
Culotte (hel)
Platte bil
整烩扒
Chã de fora (com nervo
do ganso)
Rolle
2
Culotte (halveret)
Muis
烩扒（三文鱼）
Ganso redondo
kleine Bavette
3
Slag
Vangvlees
牛腩
Aba
2
6
18
4
Rump Tail
Spinacino di b.a.
Cadera con rabillo
Aiguillette baronne
Hüftspitze
4
Cuvette
Ezel
尾龙扒
Folha de alcatra
5
Rump with Cap On
Scamone con copertina
di b.a.
Cadera con tapilla
Rumsteck coupe D
Hüfte mit Tafelspitz
5
Tyksteg med fedtkant
Staartstuk
尾龙扒带盖
Alcatra com a ponta
6
Rump Cap Picanha
Culotte di b.a.
Picaña
Aiguillette de rumsteck
Tafelspitz
6
Tyksteg
Staartstuk Picanha
三角肉
Picanha
7
Rump Heart
Cuore di scamone di
b.a.
Corazón de cadera
Cœur de rumsteck
Steak-Hüfte
7
Chateaubriand
Dikke lende
尾龙扒心
Coração de alcatra
8
Chuck
Reale di b.a.
Aguja
Basse Côte
Nacken grob
beschnitten
8
Tykkam u. ben
Schouder
牛肩肉
Acém
9
Diamond Chuck Eye
Cuore di Reale di b.a.
Aguja sin tapa forma
diamante
Basse Côte PAD
Zungenstück
beschnitten
9
Grydesteg
Diamanthaas
钻石肩肉眼
Acém redondo
10
Chuck Tender
Fusello di b.a.
Pez
Jumeau
Falsches Filet
10
Skulderfilet
Schoudermuis
牛前柳
Agulha
11
Shin
Muscolo anteriore di
b.a.
Morcillo
Jarret avant
Vorderhesse
11
Skank
Schenkel
牛腱子
Chambão
12
Neck
Collo di b.a.
Pescuezo
Collier
Nacken ausgelöst
12
Nakke
Nek
脖头肉
Cachaço
13
Clod
Spalla di b.a.
Espaldilla
Boite à moelle
Bug
13
Skulder
Bloemstuk
Cachaço e pá
14
Cote-de-boeuf
Costata 5 coste s/
copertina di b.a.
Chuletón
Cote de Bœuf
HochRippe mit
Knochen
14
Kotelet
Côte de boeuf
Costeletão de novilho
15
Topside Cap On
Fesa con copertina di
b.a.
Tapa
Tende de tranche
Oberschale mit Deckel
15
Culotte m. fedtkant
Bovenbil
针扒带盖
Pojadouro
16
Heel
Campanello di b.a.
Culata
Nerveux
Kniekehlfleisch
16
Muskel
Peeseind
后脚跟
Pá
17
Knuckle
Noce di b.a.
Babilla
Trache grasse
Kugel
17
Klump
Spierstuk
霖肉
Rabadilha
18
Fillet
Filetto di b.a.
Solomillo
Filet
Filet
18
Filet
Runderhaas zonder
ketting
牛柳
Lombo
19
Bavette
Bavette di b.a.
Falda
Bavette d'Aloyau
grosses Bavette
19
”Flap steak”
Bavette
牛腰腹肉
Aba delgada
20
5 Bone Rib
Costata 5 coste c/osso
di b.a.
Lomo alto 5 costillas
Cote de Bœuf
Roastbeef wie
gewachsen
20
Højrebssteg
Dunne lende met been
(5-rib)
5骨肋排
Vazio alto, 5 costelas
21
Rib Eye
Cuberoll di b.a.
Lomo alto sin tapa
Noix d'entrecôte
HochRippe ohne
Knochen
21
Marmoreret filet
Rib-eye
上脑
Acém redondo sem
osso
22
Brisket
Petto di b.a.
Pecho
Poitrine
Brust
22
Spidsbryst
Borstvlees
前胸肉
Peito (sem osso)
23
Feather
Copertina di b.a.
lata
Paleron
Feder (oberer Teil der
Schulter)
23
Paleron
Sucade
牛羽毛肉
Sete da pá
24
LMC
Fesone di b.a.
Espaldilla LMC (costilla
gruesa, un solo músculo)
Boule de macreuse
Dickes Schulterstück
24
Bovklump
Dik schouderstuk
3
4
8
7
15
13
20
21
9
10
22
11
12
19
23
14
24
Pá (espádua completa)