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.
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You can use a serated knife as a butcher its just going to be wasteful and you will have ugly cuts.
Serrated knives have teeth specifically to grab things with loose structure and fibers. In Culinary school we call it a bread knife because thats about the only thing to use it on. These blades are also incredibly annoying to sharpen, as you mist properly negotiate around the teeth
A chef knife/butcher knife is a straight edge knife designed to be kept sharp, daily. Animal meat has a grain much like wood, if you are trained well you could cut down the entire cow with a sharp pocket knife since the muscle fiber will help you, if you know what you are doing.
Professional butchers certainly do use bandsaws and other serrated edges to cut through bone and parts that are not meat. When breaking down primal cuts into the cuts sold in a market, you want to have a sharp knife so the cuts dont look shredded and are more presentable. The serrated edge may also snag on tendons depending on the cut of meat, and rip the grain of the muscle tissue.
Dont use a serrated knife for anything other than bread. Food is made of cells and you dont want to rip any more than you need to, or you will lose product and quality.
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