-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 guess a serrated knife “opens” the cut borders of the meat, making it easier to chew it, but at the same time making it easier for it to spoil.