Originally Posted by
longtimeflyin
I see that Air Canada is STILL overcooking the beef.
This is an airline that really wants to ensure its meat is very dry, dead, and overcooked.
Actually, I suspect the issue is that skeleton crews are just too overworked to be able to do better. So they fill the oven and go bring it. And if you sit further back, it's more overreheated.
Back around 2000 you still would normally get a steak that was not overly dead. Not anymore.
Except occasionally on a flight with very light load in J and a good SD. And, not or.