Dawn International Ltd - The Global Food Trading Company

Beef

LOIN
B 250	Striploin-Striploin
B 251	Striploin-3 rib bone in short loin
B 252	Striploin, chain on, intercostals on,strap on
B 253	Striploin strap and intercostals off
B 254	Striploin without chain
B 255	Eye of striploin
B 261	Fillet chain on skin on
B 261A	Fillet chain on skin off
B 262	Fillet half chain off
B 262A	Fillet chain off
B 262B	Fillet chain off and skin off PAD
B 263	Fillet head chain on
B 271	Bavette aloyau semi pare
B 441	Bavette aloyau PAD
B 272	Bavette flanchet semi pare
B 422	Bavette flanchet PAD
B 101	Rib-5 rib standing rib
B 101A	Rib-Standing rib ex backbone, vertebral column and flat bones
B 102	Rib-5 rib carvery rib
B 102A	Rib-5 rib carvery rib tied
B 103	Rib-5 rib cote de boeuf
B 103A	Rib-5 rib boneless entrecote
B 104	Rib-5 rib boneless rib, intercostals on (cap on)
B 105	Ribeye

ROUND
B 200	Topside/Inside -Topside untrimmed
B 201	Topside/Inside -Topside some trim
B 202	Topside/ Inside - Inside
B 203	Topside/Inside-Hip hung topside
B 204	Topside/Inside -Roasting joints, non fatted
B 205	Topside/Inside-Inside cap off, semi pare
B 206	Topside/Inside -Topside cap, semi pare (3 pieces)
B 207	Topside/Inside-Topside bullet, semi pare
B 208	Topside/Inside -Topside heart, semi pare
B 401	Topside/Inside -Topside heart PAD
B 402	Topside/Inside-Topside cap PAD (3 pieces)
B 407	Topside/Inside-Topside bullet PAD
B 210	Silverside/Outside-Silverside with heel and scrag untrimmed
B 211	Silverside/Outside-Silverside with heel - Semi Par
B 212	Silverside/Outside-Outside
B 213	Silverside/Outside-Hip hung outside
B 214	Silverside/Outside-Flat of silverside
B 215	Silverside/Outside-Eye of round
B 216	Silverside/Outside-Flat, eye and wedge of silverside semi pare
B 413	Silverside/Outside-Silverside flat, PAD inner side only (1 muscle)
B 414	Silverside/Outside-Silverside flat, PAD both sides (2 muscles)
B 415	Silverside/Outside-Eye of round PAD
B 220	Thick Flank/Knuckle-Thick flank with full tail
B 221	Thick Flank/Knuckle -Thick flank-Semi Par
B 222	Thick Flank/ Knuckle-Knuckle
B 223	Thick Flank/Knucke -Knuckle seamed into 3 pieces, semi pare
B 423	Thick Flank/Knuckle -Knuckle PAD : Rond, plat, plat de mouvant, mouvant
B 230	Shank/Heel-Shank bone in, long cut
B 231	Shank/Heel-Shank bone in, short cut
B 232	Shank/Heel-Boneless shank with skin
B 233	Shank/Heel-Boneless shank ex skin
B 234	Shank/Heel -Heel
B 235	Shank/Heel-Shank with heel
B 236	Shank/Heel-Heel seamed into 3 pieces
B 434	Shank/Heel -Heel PAD : plat de nerveux, nerveux, carrotte and triangle
B 240	Rump with full tail
B 241	Rump with tail -semi par
B 242	Rump with short tail
B 243	Rump without tail
B 245	Rump heart
B 246	Rump cap semi pare
B 247	Rump tail semi pare
B 445	Rump heart PAD (ex filet mignon) -"cats Tongue"
B 445A	Rump heart PAD sub-divided into 3 pieces
B 446	Rump cap PAD
B 447	Rump tail PAD

OFFAL
B301	liver
B 302	heart cap off bone out
B 302A	heart bone in cap on
B 302B	heart boneless cap on
B 303	Kidney defatted
B 303A	Kidney defatted & decored
B 304	Full tongue
B 304A	Tongue Swiss cut
B 305	Tail trimmed tip off
B 306	Mountain chain
B 307	Tripe
B 307A	Honeycomb
B 309	Thin skirt
B 409	Thin skirt PAD
B 310	Thick skirt
B 410	Thick skirt PAD
B 312	Square cut cheek
B 308	Tripe, whole, complete with mountain chain and honeycomb
B 308A	Tripe, whole except honeycomb
B 311	Honeycomb tripe
B 312A	Omasum/bible tripe
B 313	Omasum tripe, diced
B 314	Rennet tripe, diced
B 315	Tripe, diced
B 316	Reed/Rennet, Inverted
B 317	Thick skirt membrane
B 318	Lung Lobes
B 319	Spleen
B 320	Aorta
B 321	Thin skirt membrane
B 322	Wesand, open and closed
B 323	Trachea
B 324	Pizzle
B 325	Testicle
B 326	Testicle, gland off
B 327	Testicle, type 'rognon blanc'
B 334	Marrow bone
B 345	Snout (Museau)

Products

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MANUFACTURING
B 502	70 VL fresh
B 502A	71 VL frozen block packed
B 501	95 VL frersh
B 501A	90 VL frozen block packed
B 503	Diced braising
B 328	Feet - natural, scalded and dehaired
B 329	Feet - scorched and singed
B 330	Tendon - flexor, long
B 330A	Tendon - flexor
B 331	Beef tendons, hindquarter
B 333	Cartilage - rib, whole and seperated
B 335	Cartilage - scapula
B 336	Cartilage - knee
B 337	Paddywack - (Ligamentum Nuchae), (rib)
B 338	Paddywack - (Ligamentum Nuchae), (chuck)
B 339	Paddywack - (Ligamentum Nuchae), (straight)
B 340	Paddywack - (Ligamentum Nuchae), (mixed)
B 341	Achilles tendon, long
B 342	Achilles tendon
B 343	Cartilage - neck, meaty
B 344	Cartilage - neck, clean

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FOREQUARTER
B 113	Neck and Chuck-Neck
B 117	Neck and Chuck -Neck bark off
B 111	Neck and Chuck -Chuck roll
B 115	Neck and Chuck -Chuck roll bark off
B 112	Neck and Chuck-Short Chuck
B 110	Neck and Chuck-Chuck bark off
B 451	Neck and Chuck -PAD Chuck roll, basse côte 4 cuts
B 114	Shoulder-Full shoulder with chuck tender and dessus de palette
B 114A	Shoulder-Neck and Chuck -Shoulder with blade and ex chuck tender
B 114B	Shoulder-Boneless shoulder ex-dessus de palette/chuck tender
B 114C	Shoulder-Boneless shoulder including blade and chuck tender semi pare in 5 pieces
B 453	Shoulder-PAD Shoulder including blade and chuck tender semi pare in 5 pieces
B 130	Shoulder-Untrimmed feather blade (full fat)
B 131	Shoulder- Feather blade -semi par
B 431	Shoulder-Feather blade PAD both sides
B 132	Shoulder-Chuck tender
B 432	ShoulderChuck tender PAD
B 120	Shoulder-Boneless shoulder ex-feather blade (Dicker bug)
B 120A	Shoulder-LMC fat on, not square
B 121	Shoulder-LMC full trim
B 122	Shoulder-Boule macreuse with pencil semi pare
B 460	Shoulder-Boule macreuse with pencil PAD both sides
B 461	Shoulder -Boule macreuse PAD both sides & gristle out
B 462	Shoulder-Boule macreuse PAD 4 cuts
B 140	Brisket with deckel 70 VL
B 141	Brisket 90 VL
B 142	Brisket pastrami
B143	Brisket-Rolled brisket
B 471	Brisket -PAD brisket full Pastrami muscle
B 151	Shin bone in
B 151A	Shin bone in short cut
B 150	Shin boneless with skin
B 152	Shin boneless without skin