-Why do butchers use teeth with no knives to cut animals but steak knives have serrations.

Question

I noticed in a breakdown video while butchering a cow. Is it due to fibers being more stringy after being cooked? My other thought is the temperature of the meat.

In: Other

Answer 1

I think the main reason is that as a restaurant you simply don’t want to give really sharp knives to public. People will hurt themselves, and will hirt badly. Serrated knifes still work, and are way safer than scalpel-sharp blades professional butchers use.