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

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.