Serve Up Perfectly Cooked Chicken Every Time, With Less Time.

Published: May 10, 2023

Chicken salads. Chicken sandwiches. Chicken tacos. Chicken pasta. They’re all in demand from discerning customers, but as many foodservice operators know, creating menu items with the perfectly cooked chicken filet takes time and effort. But there is a way to more easily serve up consistently delicious chicken dishes with a fully cooked chicken breast. It's a French method called sous vide, and we’re going to tell you how you can serve up tender and juicy chicken filets every time, with less time.

See What Sous Vide Can Do For Your Kitchen

But first, let’s be clear. Sous vide chicken is not your typical pre-cooked chicken breast. Sous Vide, which literally means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces consistently tender and juicy results that are difficult to achieve through any other cooking method. Now Tyson Foodservice has harnessed this innovative method to bring you our new Tyson Red Label® Precision Cooked™ Sous Vide Chicken Breast Filets. And you don’t even need to incur the costs of buying sous vide equipment to enjoy the incredible results.

"Consumers are expecting a higher quality, better eating experience. The operators that are winning are those that are providing that to their customers."

Matt Earley
Foodservice Poultry Innovation
Tyson Foods

Get Superior Quality with Greater Ease

New Tyson Red Label® Precision Cooked™ Sous Vide Chicken Filets are all-natural*, whole muscle chicken breasts that are marinated in their own delicious juices and lightly seared for a pleasing caramelized color and a natural, versatile flavor that’s perfect across menu parts and dayparts.

The sous vide method offers a higher quality, deliciously tender fully cooked chicken breast that can be served easily on sandwiches, salads, apps and more. “Consumers are expecting a higher quality, better eating experience. The operators that are winning are those that are providing that to their customers,” says Earley.

Create Delicious Chicken Dishes and Save on Labor Costs

The top three concerns operators are facing today are food costs, customer satisfaction, and managing labor costs¹. Tyson Red Label® Precision Cooked™ Sous Vide Chicken Filets were created to solve for all three.

"Operators continue to be challenged to find skilled labor back of house and don't want to have to train their employees to handle a whole slew of different proteins, cook states and unique recon methods,” says Earley. “We’re providing a single premium item that can be used across their menu with the best versatility."

Since the chicken arrives to your operation fully cooked, deliciously tender and insanely juicy, there's no additional training, staff or equipment needed. You can get it on your customers’ table faster, safer and more reliably than raw chicken breasts. Plus, your customers will absolutely love its superior taste and tender texture across a wide range of applications.

"A premium, higher-quality product that delivers a more tender, juicy, and enjoyable eating experience is what consumers are going to be looking for."

Matt Earley
Foodservice Poultry Innovation
Tyson Foods

Speed Up Prep and Service—Sous Vide Style

With 85% of consumers nothing that speed of visit is important to them when dining out at Limited Service Restaurants (82% at Fast Service Restaurants)², operators have to balance the strain of ongoing labor shortages against satisfying their customers, who want quality dishes but don’t want to wait for them. Tyson Red Label® Precision Cooked™ Sous Vide Chicken Filets can help alleviate the time and labor associated with creating the high-quality chicken dishes your customers desire.

“A premium, higher-quality product that delivers a more tender, juicy, and enjoyable eating experience is what consumers are going to be looking for,” says Earley. Offering a sous vide filet now enables operators to deliver that to their consumers with even more ease of back-of-house prep.”

With a 90-day unopened, refrigerated shelf life you can also slack them ahead of time to better meet customer demand amid unpredictable staffing levels. While you can serve them right out of the bag for cold items such as salads, they also heat up perfectly through multiple retherm options, including using a water bath, a conventional, convection or combi steam oven, Turbo Chef, or a skillet or flattop.

"Our sous vide filet had to meet rigorous innovation action standards around flavor, juiciness, overall liking, tenderness, appearance, aroma, and taste expectations as described in the concept."

Matt Earley
Foodservice Poultry Innovation
Tyson Foods

Get a Product That’s Taste-Tested and Consumer-Approved

As part of our advanced research and development process, our innovative Tyson Red Label® Precision Cooked™ Sous Vide Chicken Filets went through rigorous testing to ensure top performance and customer satisfaction.

“The product went in front of a statistically significant sample of consumers in different markets that are representative of the American consumer with a great degree of demographics,” says Earley. “They tasted the item sliced up on a salad, and they gave marks on their overall liking of the product. Our sous vide filet had to meet rigorous innovation action standards around flavor, juiciness, overall liking, tenderness, appearance, aroma, and taste expectations as described in the concept.”

"The real win is that operators now have a superior product that comes right out of the package and solves back-of-house complexity to the highest degree.^"

Matt Earley
Foodservice Poultry Innovation
Tyson Foods

Create the Crave with Tasty,

Tender Chicken Filets

Sous vide has experienced a +30% growth rate over the past four years, and major chains like Starbucks®, Panera Bread® and Shake Shack have recently adopted and promoted their sous vide-style chicken menu offerings³.

Chains are not the only ones that can benefit from mentioning sous vide in their menu descriptions. Operators across all segments and channels can merchandise the allure that comes with the sous vide method to appeal to guests and demand a higher menu price.

"We saw operators move toward these types of items when they needed a value-added, high-quality premium protein that they could serve quickly, reliably and safely without a fuss back of house,” says Earley. “Operators now have a better item that’s more juicy and delicious, that looks better, and is more moist and flavorful than any product they’ve had previously. And yet it will be the easiest thing for them to make."

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Maximize Your Menu Offerings

Ingredient maximization is one of the top three ways operators are cutting costs¹. With Tyson Red Label® Precision Cooked™ Sous Vide Chicken Filets you can serve up perfectly cooked chicken breasts across a wide variety of applications. Here’s some food for thought.