Tyson® Precision Cooked Chicken is All-Natural, Tender, and Versatile

Thanks to increasing awareness, consumers have become more conscientious in their food and beverage selection and consumption. All-natural, antibiotic-free poultry products are becoming the norm rather than the exception.

As part of this growing movement, Tyson Foods is offering a new line of farm-raised, minimally processed premium chicken. The chicken is fully cooked using the French sous vide style of cooking, cultivating a delicate texture and feel. And because it is fully cooked, the chicken can be prepared directly from frozen or after having been thawed. Available in breast fillets, thigh fillets, and ready-to-pull chicken thighs, Tyson® precision cooked chicken keeps food preparation quick, simple, and flexible.

In the video above, host Olivia Aleguas and presenter Megan Harris explore three unique dish possibilities with the chicken.

“For an operator, it is essential to have time, food safety, quality, and versatility in a product,” says Harris. And with the precision cooked chicken, “You get this high-end, tender taste across all of the premium products.”

And because of the chicken’s tender texture, knives are unnecessary—simply grab a fork and enjoy!

Watch the video above to learn more about proper preparation and flavor possibilities. This post is brought to you by Tyson Foods. To see more content like this, visit The Modern Chef.

Produced by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

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Plant-Based Brands Struggle in a Crowded Market

Plant-based meat has transformed into a billion dollar industry over the past decade, and market space for new and emerging brands is growing increasingly limited. According to Nielsen data, annual plant-based sales rose 42 percent to $888 million from March 2016 to March 2019. And with major companies like Tyson Foods, Perdue, Nestlé, and Conagra now offering their own versions of the concept, competition is fiercer than ever.

As reported in June, Tyson Foods became the largest meat producer to join the plant-based segment with the launch of its meat alternative brand Raised & Rooted. The new brand offers blended meat burgers and chicken nuggets composed of pea protein. Tyson Foods had previously invested—and, two months prior to the launch of Raised & Rooted, divested—in plant-based producer Beyond Meat.

Seth Goldman, executive chairman for Beyond Meat, is not afraid of the large corporations infiltrating the plant-based market. He maintains that only quality, tasteful brands will last in the long-term. “At some point, not all those products are going to make it on the shelf. Not all of them are going to stay on the shelf.”

However, Goldman readily admits that he and other plant-based brands did not think the market would become so competitive so rapidly. “The acceleration in plant based is just taken everyone by surprise,” adds Goldman. “It's been far quicker and more aggressive and more robust than anyone expected it to be. We always believed it would go to this level. It's just surprising how quickly that has happened.”

Founded in 2009, Beyond Meat went public earlier this year. As a smaller, plant-focused company, the brand is able to quickly revamp products in response to customer feedback, current scientific understanding, and technological capabilities. Beyond Meat enjoys numerous lucrative partnerships with such restaurant and fast food chains as Dunkin’, Subway, and TGI Fridays. The company recently added plant-based sausage and chicken options to its menu.

Meanwhile, Nestlé will release the plant-based Awesome Burger to shelves this fall. Perdue has already seen success with its plant-based chicken nuggets, and Conagra is increasingly promoting and investing in its meat alternative brand Gardein.

And what lies next in terms of plant-based innovation? "Nothing is off the table,” says Goldman. “Anything that is a meat-based occasion is fair game."

Protein Farmers Changing the Landscape of our Food System

Poultry farmers in the United States face an ever-evolving host of issues today: the use of antibiotics, animal welfare concerns, sustainability, proper waste management—and all while trying to make a profit.

Chicken has a relatively small carbon footprint when compared to other meats, and the concept is not showing any signs of slowing in terms of customer popularity. According to Foodable Labs, chicken has seen consumer demand for chicken inclusion on menus rise by 19.8 percent, and chefs have added chicken to menus by a rate of 23.9 percent.

Protein Consumer Sentiment Ranking

Chicken is second only to plant-based meat—an exploding industry—in terms of consumer sentiment. But consumers are becoming increasingly concerned about the quality of the food that they are eating, and the methods in which food is grown or raised. For all of the benefits of chicken, those benefits can be lost or lessened if the chicken is mishandled or mistreated.

Tyson Foods is working to make poultry farming efficient and affordable while still adhering to best animal well-being practices and its high standards for food quality. The corporation currently contracts over 4,000 independent poultry farmers, and pays over $800 million each year for their services. Jacque, a current poultry farmer in contract with Tyson, has loved her and her husband’s years of working with Tyson.

“Some of the best blessings we have is from farming,” says Jacque. “We think Tyson represents quality, it represents hard work. It represents animal welfare and everyone working together to advocate for a healthy happy animal.”

“There’s nothing factory farm about our farm,” adds Jacque. “This is a family farm. It’s how we make a living, and it’s how we teach important values to our children. There’s nothing factory about it.”

On average, contracted Tyson Foods poultry farmers have worked with the corporation for over fifteen years. Contracts are generally negotiated to last at least three to seven years.

Contract farming at Tyson Foods gives farmers peace of mind: their compensation is not at the behest of the rise and fall of corn, soybean, and other chicken feeding ingredients. Tyson exclusively provides all of the feed farmers need. Poultry farmer compensation is instead determined based on how the chickens are cared for and overall bird weight gain.

Most major poultry processing companies use a similar performance-based pay program. And according to a 2014 study conducted by the U.S. Department of Agriculture, contract poultry farmers have a higher median income when compared to other farm households.

Poultry farmer contracts are highly regulated at the federal level to ensure farmers’ rights are protected. All contracted poultry farmers have the right to:

  • end a contract with 90 days notice

  • a 90 day notice of contract termination from the processor

  • join an association of farmers

  • seek the advice and counsel of outside parties regarding their contract.

Tyson Foods also offers a program for struggling farmers to help improve their performance and avoid the need for contract termination.

Poultry farmers contracted by Tyson Foods must also—pre-contract—fulfill a list of modern housing specifications to ensure proper ventilation and a comfortable bird living environment. Maintenance concerns and necessary repairs must also be completed in a timely manner. Any technical or animal management problems are handled by Tyson Foods service technicians and animal welfare specialists.

This post is brought to you by Tyson Foods. To see more content like this, visit The Modern Chef Network.

Tyson Chicken Chips are Packed with Protein, Flavor, and Possibility

Customers are increasingly asking restaurant operators for the same thing: a creative, tasteful meal that is rich in protein and flexible enough to enjoy regardless of whether it is ordered in a restaurant or at home for delivery.

Tyson Foods has a solution: Tyson chicken chips. Dippable, scoopable, shareable, and loadable, these chips are simply fun. Suitable for salads and appetizers as well as full entrees, Tyson chicken chips have that homey, familiar look that many customers love while still providing them with the nutrition they need.

Tyson chicken chips include ranch and smoky barbecue flavoring options. Recipe possibilities are truly endless, though check out the video above for a few recipes currently popular with customers, including a southwest-style entree, a buffalo-inspired appetizer, and a delicious caesar salad option. The chips can be as healthy or indulgent as you prefer.

Regardless of your selected recipe, Tyson chicken chips are easy to prepare. They are heated from frozen by either deep frying or baking the chips in an oven until they appear a crispy golden brown. The process typically takes no longer than five minutes, making the chicken chips a quick, flexible option for both your customers and your employees.

This post is brought to you by Tyson Foods. To see more content like this, visit The Modern Chef Network.

Produced by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

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Nashville Hot Chicken Made Easy with Tyson Foods

Deliciously authentic spicy foods can be hard to come by at restaurants. Spicy foods are typically more difficult to craft consistently and efficiently.

Nevertheless, hot chicken is trending, and has become a particular menu favorite for consumers and operators alike. According to Foodable Labs, there has been a 39.6% overall increase in hot chicken menu options. And about 61.5% of Instagram food influencers consistently engage with posts relating to hot chicken.

To meet the needs of this growing market, Tyson Foods has created its own hot chicken recipe: a powerful, economical, and highly efficient Nashville-style hot chicken. Cayenne pepper and chili powder are its two key ingredients, and every bite is filled with that authentic smoky taste.

Developed by a chef, the recipe can be used for three different cuts: hot boneless wings, hot breast filets, and hot thigh filets. And the recipe requires only two steps: heat the cooked chicken and Tyson’s signature sauce, and then simply toss the chicken with the sauce! To heat the sauce, run it under hot water or place it in a hot bath.

Tyson has found that the recipe allows operators to prepare dishes more quickly and keep every order consistent. Taste and authenticity are not compromised, and operators can invest that extra time in more pressing prep tasks. And that makes for less food waste on the side of the operator, and a longer-lasting flavor for the consumer.

This post is brought to you by Tyson Foods. To find more content like this, visit The Modern Chef Network.

Research by:

Darisha Beresford

Darisha Beresford

Production Manager / Sr. Producer

VIEW BIO