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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Proper steak knives – like you might get at a fancy steak house restaurant are often not serrated. As other mentioned, they are much sharped but needs to be sharpened/maintained. Butchers are often looking for clean cuts as in separating the different parts of the animal as close to perfect as they can like *that* particular muscle. And then the “sawing” would destroy a bit of it. So the sharper the better, but again, needs to be maintained. Thats why you see butchers sharpening their knives before cutting, and in between animals as well. It goes “blunt” quite quickly – but also is quite quick to sharpen if you have the right knives/tools
Similar to a doctor cutting in humans, they are looking for clean cuts. So they will “always” use a brand new/sharpened non-serrated knife to make the cleanest possible cuts in the skin/muscles.
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