You know you're getting the meat from a specific farm with higher standards, and cooked by someone who is very aware and good at cooking it long enough to kill

You know you're getting the meat from a specific farm with higher standards, and cooked by someone who is very aware and good at cooking it long enough to kill pathogens but still be pink. Sous vide or slow cooking are very popular here, since you can be very confident the internal temperature of the meat was high enough to kill any pathogens, but not high enough to brown the meat