Back in the good old days with Virgin, mindful of the port health regs, the ladies in the J Class galley would cook off any remaining fillet steaks just prior to landing (yes in those days J Class steaks were cooked to order - it always amazed me what they could magic out of those old ovens).
They would then have a tray of steak baguettes waiting for the engineers meeting the aircraft on the early morning arrivals, complete with HP sauce.
I couldn't imagine that happening at CX.
Not sure what the culture at Virgin is like now, but in the early days the sense of connection between all the staff made it a great place to be.
The company line was straightforward, if you were going to 'decater' you NEVER took anything off the aircraft.