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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At add onto what has already been mentioned, casual restaurants aren’t going to give guests different kinds of knifes. The serrated, rounded tip knife found in these places are going to double as your bread and butter knifes, served with sandwiches, given to the picky people that have to have a knife with their salad, ect.
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