Leaps and bounds better, or just a much more complicated process? Because I'd put a butcher that I know and trust, and my own judgement in food preparation, ahead of any fast food supply chain process, and the same goes for any well-regarded restaurant with a basically competent chef.

So... do they have a way crazier quality control process? Absolutely. Will the result be better food safety than the Michelin-starred place down the street? Not a chance.