Forequarter Breakdown with LeRoy and Lewis

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Original publish date: 2/18/24.
Evan (poorly) breaks down a beef forequarter.
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[@beechermeats9797]

For the algorithms bay bay!!!

[@JasonFinn84]

You should cook a whole Flintstone sized rack of beef ribs for the hell of it.

[@OldStyleBarbeque]

Great video and that’s some niice looking beef!!! 🔥🔥🔥

[@CTP-bbq-HundHutte]

I’m a full time wild game butcher and I also do some domestic butchering. I have to say you did a pretty good job on that front with the equipment you have.

[@damoose1829]

Some Awesome Meat cutting there Evan. Looks Great.

[@tjmcgyver]

Should probably be using a food grade stainless blade on your saw. Probably required would be me guess for commercial sale.

[@LeRoyandLewisBBQ]

We do now

[@VernBigDaddy]

I just went over to The Bearded Butchers and was shocked to see them cooking Bacon Ribs, Cauliflower Burnt Ends & Kale Cesar Salad…..??????

[@weskuz3]

Great video! What knife are you using? Thanks!

[@ZacharyLadner]

Love ya'lls videos, careful on those back four ribs in the rib plate, they are pretty fatty, I smoke them up here in Cleveland at my Butcher Shop and Taco restaurant, just trying to bring a little ATX to the CLE. Keep putting out great content :)

[@dennis9358]

do you watch any Bearded Butchers video's to help cut down on scrap?

[@adammoore2226]

A bearded butchers and the central Texas RUclips crew would be great. The band saws at bearded butchers terrify me.

[@LeRoyandLewisBBQ]

We don’t have any waste when it comes to the cows except for the exterior desiccated pieces. Everything else goes to chop beef, burgers, sausage, or stock.

[@DDWASH9595]

You guys should start selling tallow

[@LeRoyandLewisBBQ]

We will soon!