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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Butchers sharpen their knives daily. Their knives are razor sharp, and are kept this way to reduce the movements needed to cut (no sawing through the product).
Butchers need to cut cleanly, to reduce amount of broken cell walls in the product, and need to have a razor edge to break sinew, silver skin, and other connective tissues.
Steak knives are meant to stay sharp for a LONG time. Not razor sharp, but tear a steak up by sawing through it sharp. If you used these knives to butcher, you would break a lot of cell walls and end up with “blood” (amino acid filled liquids that are contained within the cells of the flesh) everywhere. This would make the steak you’re about to cook less juicy, and probably prevent good searing. It would also reduce the usable product.
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