-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

Safety. A serrated knife need not be so “sharp” because the multiple “points” of the serration allow it to “rip” through the steak, with application of moderate force. But you aren’t going to accidentally cut yourself with this knife, at least not very badly.

But for a straight edge knife to cut as well, it would have to be sharp enough that a slip-up could do serious damage.