-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

Because butcher knives are *extremely* sharp, they’ll slice through bodily tissue with little effort. Serrated steak knives are assumed to be used for long periods without sharpening, so the serrations extend the edge life.