Animal meat is going the way of cigarettes and combustion engines. Tyson’s new CEO can’t wait.
“Now that is a beautiful belly,” Tom Hayes says, running his hand along the plastic-wrapped contours of a slab of pork about the size and shape of a Gutenberg Bible. It’s lying on a stainless steel table in a test kitchen at the Discovery Center, a laboratory for product innovation at Tyson Foods Inc. in Springdale, Ark. Hayes, who’s served as chief executive officer since December 2016, lifts and rotates the block of meat, examining the cut with loving attention. “Ever seen a pork belly, Liz?” Hayes asks his director of executive communications, Liz Coffey, who’s touring the research and development center for the first time. She has not.
“I think you should hold the pork belly,” Hayes says, his tone half-joking, half-reverent. He carries the slab with outstretched arms and lays it in Coffey’s hands, conducting what seems to be a spontaneous benediction.
Tyson produces 1 of every 5 pounds of meat consumed in the U.S. Hayes and his 122,000 employees annually process and sell $15 billion worth of beef, $11 billion of chicken, and $5 billion of pork. They also formulate, package, and sell $8 billion in prepared foods under a brand roster that includes Hillshire Farm, Jimmy Dean, Ball Park Franks, Original Philly Cheesesteak, and Aidells Sausage. Half of the products are distributed by retail grocers; most of the rest go to McDonald’s, Burger King, Wendy’s, KFC, and other food-service outlets.
Esta historia es de la edición August 20, 2018 de Bloomberg Businessweek.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición August 20, 2018 de Bloomberg Businessweek.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
Instagram's Founders Say It's Time for a New Social App
The rise of AI and the fall of Twitter could create opportunities for upstarts
Running in Circles
A subscription running shoe program aims to fight footwear waste
What I Learned Working at a Hawaiien Mega-Resort
Nine wild secrets from the staff at Turtle Bay, who have to manage everyone from haughty honeymooners to go-go-dancing golfers.
How Noma Will Blossom In Kyoto
The best restaurant in the world just began its second pop-up in Japan. Here's what's cooking
The Last-Mover Problem
A startup called Sennder is trying to bring an extremely tech-resistant industry into the age of apps
Tick Tock, TikTok
The US thinks the Chinese-owned social media app is a major national security risk. TikTok is running out of ways to avoid a ban
Cleaner Clothing Dye, Made From Bacteria
A UK company produces colors with less water than conventional methods and no toxic chemicals
Pumping Heat in Hamburg
The German port city plans to store hot water underground and bring it up to heat homes in the winter
Sustainability: Calamari's Climate Edge
Squid's ability to flourish in warmer waters makes it fitting for a diet for the changing environment
New Money, New Problems
In Naples, an influx of wealthy is displacing out-of-towners lower-income workers