RE: butchering knives?
Yeah, I'd agree that you should use any knife that will keep an edge. A fillet type knife is good for removing that outer silvery connective tissue, especially when the meat is partially frozen. I've been throwing it all in the grinder if there's not tons of connective tissue and it seems to do a good job and I can't tell the difference in the meat. If there's thick stringy CT, get it out.