Our answers are all over for the blade lengths, but what we haven’t specified is if the knife is being used for field dressing, boning or final portion preparation. As written earlier I do like something in the 3” or a little over range with a drop point for field dressing, but a longer, thinner knife for under the tail and final clean up back at the meat pole. An even longer one works well for final portion processing. When I worked at the packing house I ordered one of the Dexter knives that we used to cut tenderloins. That knife has a 12 1/4” blade because restaurant grade good meat should be cut with one cut all the way through so there isn’t a bunch of saw marks through the meat.
