I would like to think there are two reasons most airlines (if not all?) only serve meat off the bone:
1. It takes longer to reheat meat on than off the bone. This could lead to overcooking parts of the meat.
2. Choking hazard. While it's not that difficult to get an ambulance on the ground, it's not that easy while in the air, obviously. Hence, airlines play safe.
That's just my thinking.