Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
How Production Facilities Work to Conserve Resources and Be Responsible Neighbors
The five case ready facilities in the Tyson Foods network produce millions of pounds of product, from premium beef and premium pork to ground patties and meal kits. To ensure these facilities do business in ways that sustain natural resources and create a more...
A Lone Star Leader: Learn About Tyson Foods’ Production Facility in Sherman, Texas
With nearly 1,800 team members, Tyson Foods is one of the largest employers in Sherman, Texas, and has been a part of the community since 2005. By virtue of its size, the Sherman case ready meat facility plays a significant role in the area. Tyson Foods’ Sherman...
Wallet-Friendly Fresh Meats for Summer Grilling
For many Americans, firing up the grill is a summer tradition. However, customers who are still recovering from months of high inflation may be seeking less expensive beef and pork cuts this grilling season. That’s where your meat department team can help. Your team...
How Variety Meats, Oxtail and More Can Attract New Shoppers
The United States is becoming more diverse, and so are the appetites of Americans, especially those who belong to the millennial and Gen Z generations. So what food trends are emerging for these and other consumers and what might they mean for your meat case? Here’s...
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