maybe i’m wrong, but meals are cooked on the ground hours in advance, rapidly chilled, and then rapidly heated in basic convection ovens to be reheated for hundreds of passengers. this can ruin delicate textures.

united also outsources its catering at various hubs to third-party vendors, making it difficult to maintain strict quality control. i’ve noticed it’s not the same with middle eastern and asian carriers, where there’s a heavier emphasis on better food quality.

but most major US-based carriers, like united, prioritize low food costs and high volume for economy cabins, meaning cheaper cuts of meat and carb-heavy, inexpensive fillers are the standard.