Knives are personal. It needs to feel good in your hand. A brand will not be the best of choice. Go to a really good knife shop - no JC Penney's ore even Macy's and get a feel for how the knives feel in your hands. 600 is not a lot, but a decent cleaver, chef knife, fillet knife and any knife you think will work for your kind of meat would be good. Don't ignore a paring knife or serrated bread knife.
Do not get lazy on this one. This is your livelihood.
I am a woman and man sized utensils don't work for me. I have a mix of a weird Swiss brand - lovely weight, Chicago cutlery, a couple of Henkels, a Joyce Chen cleaver and some really nice quality knives that are really old but still cut great. My husband bought me a professional knife sharpener a couple years back that keeps them all honed.