There are actually several different knives useful for meat food. The chef´s knife, versatile as it is can often be used for meat, but if you want to be more specialized you can use a slicing knife or a carving knife instead.
For example, if you're about to serve large cuts of meat to your guests, the slicing knife would be a very good friend on the occasion. Not used so often, these knives perform well when carving big roasts, Christmas turkeys, ham for Easter or a barbecued pork loin.
The slicing knives are long, thin, and agile in the blade and are intended for dividing big pieces of meat or fish. It's always worth the investment to have a slicing knife when inviting guests for roast.
A carver or boning knife is close to the slicing knife, though thicker and more stable. It's perfect for working meat on a bone where it's characteristic sharp tip allows it to pierce tougher parts of joints and possible bones when needed. It allows you to cut a bit closer to the bone.