My actual meat cutting experience is limited to at home or small dinner party usage and using a basic forge craft carbon butcher knife. How does a scimitar differ from this knife, what is the preferred bevel geometry, height at heal, thickness above heal, distal taper, blade length, ect. I know there will be some variation, just looking for a range of dimensions to play around with.
Not sure I can answer all your questions but I see these knives as pretty much heavy butchery tools. The long, continuous curve helps on making slicing cuts on large chunks of meat. I think a 10-inch blade is adequate for deer size animals but I like a 12-inch when processing elk and beef.