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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serrated blades leave more jagged and messy cuts than straight blades. if you’re trying to sell the product, you want the cleanest cuts possible to preserve the quality of the product.
additionally, a butcher’s knife is a purpose built commercial grade tool. it’s in continuous use for 8+ hours a day and has to be easy to sharpen, as it’s going to be sharpened daily. a straight blade is much easier to sharpen than a serrated blade.
finally, the method of butchering a cow is done with respect to the physiology of the animal. a skilled butcher cuts along the natural divisions between layers of tissue. the main thing they’re trying to cut through is connective tissue (and some blood vessels, etc.) rather than trying to cut through the bulk of a piece of big piece of muscle tissue. a straight blade cuts through this softer material easily, no sawing motion required.
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