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“My Future Is to Keep Growing:” A Team Member’s Journey
by Cheyenne Autry Striefler

Zayd is a man who perseveres. He first learned about Tyson Foods through a career conference at his university, Universidad Autónoma de Coahuila in Torreon, Mexico. He knew it was a place he wanted to work and eventually found a fit with the company in 2016. It was an exciting challenge, and Zayd welcomed the chance to connect with team members around the world and learn from teams in India, China, and the U.S.

Tyson Foods in Thailand Goes Paperless
by Cheyenne Autry Striefler

Fundamental to feeding a growing population is creating a more sustainable food system, and that means addressing our environmental footprint at every step in the supply chain and finding better, more efficient ways to get protein from family farms to family tables. That’s why our Chonburi facility in Thailand has gone 100% paperless in their manufacturing systems – production, food safety and quality assurance, and safety –  for frontline operations.

“They Did It All For Us:” Team Member Reflects on Parents’ Journey to the U.S.
by Cheyenne Autry Striefler

Johnathon, a Tyson Foods senior engineering manager, spreads a handful of faded photos out on the table between us. They look like typical family photos: a mom holding a daughter, a couple at a scenic overlook, a large group photo, a close-up of a young woman smiling at something or someone off camera. But for Johnathon and his family, these snapshots are irreplaceable.

Sustainability Focused

We’re the largest U.S. food company, and sustainability is at the heart of our business.

We are channeling our size and scale to tackle some of the biggest sustainability challenges facing the world today.

Careers at Tyson

We’re a progressive food company raising the world’s expectations for how much good food can do. 

Come see what makes Tyson Foods a great place to work.


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When you think of Tyson, you probably imagine what is only a nugget of the larger picture that is Tyson Foods. Our products range from that juicy ribeye at the five-star restaurant to fresh meat at the local butcher.