I know it causes great upset over in the AA forum but cuts like brisket and short rib, properly handled on the ground, seem to be much more resistant to the inflight cooking process. I had a lamb shank on QF to JNB and it was juicy and tender. Perhaps the error is trying to serve prime cuts of steak? I tend to avoid the chicken also as that has a habit of drying out. Which leaves what? Fish (can be tricky) or vegetarian (can be tricky...)