"Sorry sir, we can't guarantee a well done steak"
Jul 11, 2017, 2:48 pm
#32
Join Date: May 2015
Location: Surrey UK
Programs: BA GGL/CCR, Avis Presidents Club, Majestic Platinum*
Posts: 136
edit - just seen the links to said thread above
Jul 11, 2017, 4:14 pm
#33
Join Date: Dec 2009
Location: Arizona
Programs: BA (GGL G4L), AA (Gold), HH (Diamond); Marriott (Gold)
Posts: 3,011
Jul 12, 2017, 2:39 am
#35
Join Date: Sep 2016
Location: A.C.T
Programs: IHG Platinum Elite.
Posts: 58
Jul 12, 2017, 4:54 am
#37
Fontaine d'honneur du Flyertalk
Join Date: Jul 2001
Location: Morbihan, France
Programs: Reine des Muccis de Pucci; Foreign Elitist (according to others)
Posts: 19,180
How often have I read here that "my steak was overlooked" "tough as hell" "American do it so much better"
One should never take seriously opinions expressed here.
One should never take seriously opinions expressed here.
Jul 12, 2017, 5:29 am
#38
Moderator: British Airways Executive Club
Join Date: Jan 2009
Programs: Battleaxe Alliance
Posts: 22,127
My last BA flight in F involved well and truly overcooked but totally soft (!!!) beef fillet. I thought the words "overcooked" and "soft" didn't quite go together, but they did. And it was tasty. Surprised? Yes!
Jul 12, 2017, 9:27 am
#39
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
Wary enough to avoid selecting "steak" on BA, based on lengthy experience with other airlines, I am a firm believer in the theory that most of the tires I buy have not been cooked as long as the airborne steaks I've eaten. Even that brief moment before pink fades to grey occurs far too late in the aerial cremation process.
Jul 12, 2017, 10:26 am
#40
Join Date: Aug 2007
Location: Spitalfields, London
Programs: BA Gold, KFC 'The Colonel's Club' Palladium tier, Mucci des Visions Célestes du Nord-Pas-de-Calais
Posts: 2,327
Jul 12, 2017, 10:54 am
#41
Join Date: May 2014
Location: BRU
Programs: BA GGL, TK E (*G), ITA exec
Posts: 4,110
I think of BA steak as well cooked beef meat (steak is a very different thing 
) that I try to avoid if I can, as I prefer the beef on the raw side.
BTW, the toughest beef I had so far was on AA (short/medium haul) last weekend. I should have chosen the chicken...
) that I try to avoid if I can, as I prefer the beef on the raw side. BTW, the toughest beef I had so far was on AA (short/medium haul) last weekend. I should have chosen the chicken...
Jul 12, 2017, 12:22 pm
#42
Join Date: Aug 2008
Posts: 3,928
Alas, there was no entry from an Argentinian producer, probably because no one else would enter if they realised Argentinian steak would be the competition!
Jul 12, 2017, 2:33 pm
#43
Join Date: Sep 2016
Location: A.C.T
Programs: IHG Platinum Elite.
Posts: 58
Jul 12, 2017, 2:48 pm
#44
Join Date: Feb 2009
Location: YYC
Programs: BA bronze, Aeroplan peon
Posts: 4,746
Naturally I'm biased, but I think grass fed Alberta beef can't be beat. Alas, BA still manages to cook it to oblivion on the YYC-LHR flights. I've yet to have beef on BA that has a bit of pink left
Jul 12, 2017, 3:02 pm
#45
Join Date: May 2016
Location: London WC1
Programs: BAEC Gold
Posts: 437
Precisely my recent experience! F, LHR-AUH I think it was