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Entice customers with this luxurious and sophisticated recipe featuring crispy-tender-and-juicy fried chicken seasoned with a blend of coarse-ground garlic and herb seasoning and topped with rustic Parmesan cheese shavings.
Bias-cut Black Oak™ Smoked Sausage in white cheddar cheese sauce with noodles, chive-buttered cracker crumbs and bacon.
An Asian-inspired dish for those who love foreign fare—tender black tea smoked chicken breast filets resting in a bowl of ginger miso broth and pan seared bok choy, garnished with toasted sesame seeds and Asian vinaigrette dressed micro greens.
Roasted American-Style bratwurst on root vegetable hash topped with fresh scallions.
This enticing new form will help you build a loyal pizza following—one brick at a time. The extra-long thin-crust pizza is loaded with spicy pepperoni, bias-sliced sausage, sausage crumbles, spicy tomato sauce, and lots of Italian cheese.
Offer chicken in an economical entrée with mainstream menu appeal when you serve a bold and spicy Buffalo breaded chicken breast over a small heap of home-style buttermilk ranch mashed potatoes.
Slow-roasted bone-in chicken rubbed with a rich mildly spicy Cajun seasoning blend, served with a side of hearty Cajun red beans and rice.
Calzone with Andouille sausage, white sauce and fire-roasted peppers.
This shareable takeout meal features a full slab of tender slow-smoked Southern-style ribs grilled sizzling hot and basted with smoky-sweet honey mustard barbecue sauce. Serve with generous sides of coleslaw and curly fries.
Filet mignon on a chicken budget; steakhouse-inspired entrée features a marinated chicken breast filet wrapped in smoky-sweet bacon crusted with coarse-cracked California garlic and black pepper seasoning.
Classic French style dish made with juicy bone-in chicken thighs and drums, herb roasted to a golden brown with fingerling potatoes and flavorful garlic, olives, onions and tomatoes.
Juicy bone-in roasted chicken double basted with a signature apple cider barbecue sauce slow-simmered with the tangy-sweet flavor of fresh apple cider, served with a side of red bliss
Offer on-trend Mexican takeout with contemporary menu appeal when you serve marinated diced chicken tenders, fire-roasted green chiles, green onions, and Jack cheese in corn tortillas smothered with a ladle of rich homemade smoky chipotle chilies in adobo sauce.
Bring a fresh farm stand appeal to life on your menu with an all-natural fire-grilled chicken breast filet served on herbed focaccia bread topped with creamy basil aioli, fresh grilled asparagus, organic baby spinach, and strips of roasted red pepper.
Classic pepperoni pizza takes on a new shape. A 12” x 3” pizza crust topped with a simple red sauce, mozzarella and parmesan cheeses, and thick, hearty slices of pepperoni.
Chipotle pepper and citrus-marinated chicken flame-grilled, carved, and layered in a grilled flour tortilla with crispy smoked bacon, melted cheddar-Jack cheese, black beans, and fresh pico de gallo. Served with smoke chipotle lime crema.
Beer battered shrimp, grilled bratwurst and a spicy house-made tartar sauce. Chefs Tips: This sandwich will also work with a beer battered and fried fish in place of the shrimp.
Thin-sliced roast beef and two slices of melted Cheddar cheese on a panini grill-pressed French roll with creamy horseradish sauce.
This regional Mexican three-course combination meal starts with chunky avocado guacamole salsa verde and a short stack of smoky grilled flour tortillas, followed by Yucatan ancho chile citrus-marinated grilled chicken breast over cilantro rice, and black beans baked bubbly hot and garnished with
Get customers in the pregame spirit with this simmered blend of roasted pulled-from-the-bone chicken, onions, garlic, white beans, roasted jalapeño peppers, spices, and a touch of cream.
Succulent roast chicken basted with balsamic vinegar, herbs, and aromatics served over rich roasted garlic mashed potatoes.
Two popular dishes are joined in a duo of grilled flour tortilla tacos overstuffed with smoked beef brisket, Cheddar Jack cheese, crispy fried onion straws, smoked jalapeño barbecue sauce, and cumin ranch sauce with a side of creamy, crunchy three-pepper BBQ coleslaw.
Fresh-off-the-grill slices of tender flat iron steak, gorgonzola cheese crumbles, and walnuts atop a bed of fresh mix baby greens tossed with roasted yellow and red beets and walnut-herb vinaigrette. A drizzle of rich gorgonzola cream sauce takes this etree salad over the top.
This Tex-Mex carryout entrée features a Texas-size portion of mac and cheese smothered with a ladle of spicy taco meat and melted jalapeño Jack cheese. Garnish with shredded lettuce, chopped tomatoes, and crisp red corn tortilla strips.
One meter of smoked sausage rope on a bed of colorful coleslaw served with Bavarian pretzels and warm bacon and cabbage potato salad. Chefs Tips: This is a great family meal or try it as an eating challenge.
Toasted pierogi dumplings with seared sausage, tart apples and creamy sour cream. Chefs Tips: Any Polish or smoked sausage will work wonderfully for this dish.
Sliced sausage with beer bread bites and mustard sauce
Grilled chicken breast filet layered on a whole-wheat bun with BBQ-ranch sauce, dill pickles, sliced Cheddar cheese and roasted peppers ‘n onions. 2.25 oz m/ma total 2.00 oz m/ma chicken filet 0.25 oz m/ma cheese 1.5 bread servings
Lots of Italian beef, ricotta and Parmesan cheese stuffed inside an oversized tortellini--served swimming in a light tomato soup broth topped with a garnish of Parmesan cheese and fresh Italian Parsley.
Perfect for meat lovers, this pizza starts with a delicious crust piled high with spicy Italian sausage, pepperoni, ham and bacon, then topped with cheese and melted until golden and bubbly.
Fajita-seasoned grilled diced chicken breast and grilled peppers and onions. Served with shredded cheese, lettuce, fresh chunky guacamole, pico de gallo, and sour cream with choice of soft or crunchy flour tortillas.
Offer the big, bold flavor of chipotle-grilled chicken on an affordable individual-sized signature pizza. Rustic grilled flatbread pizza layered with smoky-hot-and-spicy rich chipotle cream, grilled chicken strips, and vibrant tricolor fire-roasted bell peppers and onions.
Two breaded chicken breast filets topped with a grilled vegetable ratatouille blend of bell peppers, zucchini, and red onion in tomato sauce with garlic and herbs. Served over soft polenta.
Natural casing CheddarWurst® on a bed of caramelized onions with apple and bacon chutney.
Andouille Smoked Sausage with green onions and zesty cheddar Mac & Cheese
This new spin on the classic Italian antipasto plate features an assortment of smoked sausage, sliced pepperoni, and spicy Italian sausage. Serve with fresh mozzarella, country olives, roasted red peppers, and olive oil-and-herb grilled flatbread.
Pizza redefined – made with real, on-trend ingredients on a crisp, golden flatbread. Perfect as an entrée or a shareable appetizer, it’s a meat-lover’s masterpiece.
Juicy mini charbroiled beef patties served on mini whole grain slider buns and topped with corn ‘n cabbage slaw and a drizzle of chipotle-honey BBQ sauce.
Turn up the heat on traditional Hawaiian flavors with this intensely delicious pizza. A hand-tossed pizza crust is layered with Canadian bacon, applewood-smoked bacon, grilled pineapple, roasted red peppers, provolone and mozzarella cheese on a Parmesan crust.
Serve these popular takeout menu hot & spicy wings partnered with signature sauce made with Louisiana hot sauce, butter, and a shake of spicy Cajun seasoning blend.
A house-made roll using pizza dough layered with crispy chicken breast filets, Buffalo mozzarella, and zesty roasted red pepper spread, and topped with a fresh Greek-style pepper salad tossed with lemon thyme vinaigrette and crumbled feta cheese.
Perfect for spice lovers, this pizza features a delicious crust piled high with spicy jalapeño pepperoni and fresh jalapeño slices, all topped with cheese and melted until golden and bubbly.
Hearty steak sandwich featuring the classic flavor combination of succulent grilled steak, cracked peppercorn, Parmesan dressing, and smoky maple bacon layered on a ciabatta baguette with fresh-cut red onions, sliced tomatoes, and crisp greens.
Two grilled soft tacos stuffed with breaded chicken tenders, bacon, lettuce, tomatoes, and chipotle ranch dressing. Served with a fire-roasted salsa vinaigrette salad.
Feature this succulent garlic and herb roasted bone-in chicken served with fettucini pasta drenched in lemon and white wine cream sauce. Toss with colorful pan-seared garden-fresh vegetables.
Asian entrée menu appeal partnered with the value and convenience of QSR pricing and portability. Concept features two golden breaded chicken tenderloin fritters tossed in spicy-sweet orange glaze, and crunchy-crisp Asian sesame slaw, an easy toss of fresh coleslaw with sesame-ginger dressing.
Hearty chunks of smoked sausage, tender redskin potatoes, caramelized onions and crispy bacon
Upgrade bone-in chicken with on-trend marinade and regional Mexican cuisine menu appeal. Economical entree features a bone-in chicken breast marinated in chili, lime, and sea salt marinade.
Diced pork slow-braised with sautéed onion, poblano peppers, garlic, and guajillo chiles. Served layered in a grilled flour tortilla with Mexican rice, roasted corn and black beans, pico de gallo, and sour cream
Zesty red-chile seasoned chicken taco meat layered in a soft whole grain tortilla with spicy Mexican rice with vegetables, shredded Pepper-Jack cheese and pickled red onions – served with fire roasted tomato salsa.