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> You don't slice individual portions of meat before serving.

There are many, many instances where you do.

Not in the context of what this article is talking about. Not for pork chops. Not for ribeyes.

I think there are plenty of dishes that have pre sliced pork chops or rib eyes. The exception, sure. But it would not be hard to find even one example where this is not a rule. Your position is too brittle to take seriously.

Your comment is like saying 2+2 isn't 4 because it's not true in base 3.

The context of the article is obvious. It's about things like steaks and chops served in an American/European style.

Saying that they can technically be served sliced is to miss the point entirely. This isn't about stir-fry or salads.

I'll slice a rib eye since I'm usually cooking one of decent thickness for 2 or more people.

I have been served plenty of pork chops and ribeyes that have been pre-sliced. It is a pretty common presentation when the cut has the bone on. The meat will be cut off the bone, sliced, and then placed back nestled next to the bone. Slicing and fanning gives you more surface area for some finishing salt. This is even more widespread when it is a large steak intended to be shared among two guests.

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