-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

From my understanding Butchers cut with the grain of the meat. You are suppose to eat steak perpendicular to the grain. Try it yourself on a cheap piece of steak.