Let's start with the requirements...
For cutting large blocks of meat it's good to have:
Long edge - This will minimize the number of cutting strokes needed, resulting in a cleaner cut.
Low friction geometry - Raw meat is quite sticky, so a short blade height can help reduce friction from the product as you slice. Other geometry features which can help are surface channels (found in cheese and some japanese santoku knives), and a mid-mounted spine.
Very sharp edge - There are many ways to achieve this, but since this knife is used for carving and slicing, it doesn't need great ductility so you can find a knife made with very hard steel (e.g. carbon or high-end stainless) which will hold a sharp edge well.
Now the options...
As @Arrowfar notes above, a 10" (or longer) butcher's knife fits the requirements above, and is popular with butchers who slice raw meat professionally. It allows for quick slicing with moderate precision: a curved blade is harder to slice with precisely than a straight blade.
Slicing or sujihiki knife
For most home chefs, a long carving knife is likely to be a far better investment than a butcher's knife:
A Hattori HD 270mm sujihiki knife
It has a long straight edge, allowing for more even pressure across the entire edge while cutting, and more precise slicing
The curve tip provides modest edge contact (but at lower pressure) for cutting skin flaps close to the board. For touch skins you may have to do a final push-style cut to cut through the flap.
The knife can also be used to slice cooked foods (rib roast, hams, etc)
For cooks trained in japanese-style slicing (make a small cutting incision using a push stroke, and then a swift, long pull with good pressure), the sujihiki cuts meat with incredible precision and cleanliness.