Originally Posted by
1Aturnleft
I'm fed up to the back teeth (which is invariably where this stuff ends up if it passes the lips) of cheap, fatty, dog-food consistency meat in BA premium cabins. AA also has the same fixation with cheap meat which has been going on for a few years now. Full F fare London to JFK is in excess of £16k round trip these days.... is a fillet steak or a chicken breast with a sauce really too much to ask when audaciously charging those prices? Even a fresh crunchy salad with identifiable ingredients would be appreciated along with an optional dressing instead of the current trend of pre-mixed grains, slaws and sludges.
On my last F JFK-LHR I curved the short-rib and opted for some zzzz instead and made the most of the arrivals lounge breakfast after landing.
In 17 years of regular Business Class travel I've never had a decent fillet steak comparable to one on the ground. The steak is already too cooked before it is reheated. The best was on JL which turned out to be medium - which is still too cooked for a fillet steak. Steak always needs to be seared or else it looks terrible and has the wrong texture. Therefore fillet is completely the wrong cut of steak for a plane. Rib Eye or Flank shoudl be considered so that it can be briefly seared and then reheated to medium on the plane.