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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Your stake is mainly cut against the grain of the muscle, an easy direction for the cut. The serrated knife can tear against that without side-effects. Both type of knives will work equally well (at equal sharpness).
The regular knife is more predictable in my experience. If a butcher cuts in the direction of the grain (separating meat from bone or fat) then he doesn’t want to tear out a strip of the good muscle/meat but only wants to cut where he puts the knife.
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