TYSON CHICKEN RIBS???

[tommieknowspizza]

I recently saw a presentation at a trade show on this product, Chix Ribs, highlight are less bones, fully cooked, and 8% more meat than Large Wing Flats. I am interested?

After all on the appetizer menu Wings are the most popular item in the U.S. at 17% of the mix.

Has anyone else tried these?
What is your perception of the product?
What is the price per pound/box?

 

[SMITH_JOHN]

ALL THE ABOVE IS MY ANSWER…
I DO NOT USE TYSON

 

[NicksPizza]

I sell wings, strips and brest pieces (boneless chunks). I don’t use tyson. Fresh wings . . . Patuxant chicken strip fritters and GoldKist bites.

 

[MM1]

I sampled the chix ribs a while back, while deciding what wings to use.
I did go with a Tyson product - but not the chix ribs. I would consider adding them to the menu, but I wouldn’t use them inSTEAD of wings. If customers want wings, those ribs aren’t going to seem right as a direct sub - they’re just the wrong shape! But as a unique alternative option, sure!

 

[tommieknowspizza]

I dropped wings last year, cause sales just peter’d out. Plus the price of 1st and 2nd joints IQF went through the roof.

I am looking for something original to bring back.