Yes. It’s pretty much all processed to one degree or another because they’re a chain and the franchise locations all have to be as identical and consistent as possible.
If they were going down to the local farmers market to get organic free range chickens locally grown, they would be something other than a Subway franchise.
Everything comes from corporate and is standardized totally. You’ll get the exact same sandwich in California as in Florida or Alaska.
This is true for the local franchisees of any other chain as well.
Fresh and minimally processed simply does not lend itself easily to an arbitrary lock step system such as a franchise chain.
The only possible exception to this that I know about MIGHT be Chipotle since the owner encourages local sourcing for veggies, quality meats etc. To what degree I’m unsure but I’ve read and seen interviews with him on this subject and his food philosophy is definitely far far different from something like Taco Bell. Pah. Spit spit.
I know for certain that a place like Chipotle doesn’t order from plants likely to be inserting “pink slime”
Google the term and read the NY Times article on pink slime. You’ll never order a fast food burger again. Fortunately this is limited to ground meat, not deli sandwich stuff.
But thats why I’ll never eat at Taco Bell.