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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Behind the scenes butchers use all kinds of serrated tool. Band saws and hack saws to cut the carcass into larger cuts known as primals such as for beef https://miamibeef.com/understanding-primal-cuts-american-beef-grading/
But you won’t want to buy a steak that has bits of bones and meat flecks on it. So for the final cuts they use a smooth blade knife that regularly gets sharpened and honed either by the butchers themselves or an outside sharpening contractor
Reddit regularly posts pictures of butcher and restaurant kitchen knives that have been worn down to a paring knife sized knife from frequent sharpening
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