There are two separate issues here: Crew meals, and premium-class catering.

The crew should be properly fed. I am glad they are getting halfway-decent meals. (And, if they're getting a "nice steak," that's a first for the airline in a decade plus.) They're on the job and will likely spend 6-10 hours on planes that day, not to mention all the airport and transit time they spend, which is absolutely work. While it would be nice for everybody for them to have a private space to eat onboard, that's just not feasible on a narrowbody plane.

The second issue is passenger catering. I recently flew roundtrip in Polaris. The food, especially on the return, was just surprisingly bad. Dinner on the return, coming from southern Latin America (a ten-hour flight), consisted of perhaps three ounces of beef, some very sad asparagus stalks, a small and very simple salad, a small roll in plastic, and what looked like a single Girl Scout cookie. (I do think there were also mixed nuts.) It was probably appropriate for a mid-haul domestic flight, and what would expect to find on a United domestic transcon. It was not appropriate for a long-haul business-class product. The tiny, wimpy cookie was actually the most embarrassing, given that they were serving sundaes three years ago.

We're about three to six months from lifting mask requirements on planes. Flights are packed. The airlines are dramatically ramping up frequencies. The notion that catering needs to be pitiful for any reason other than airline greed is gaslighting.