Meat+Poultry - September 2020 - 19

I

Photos: Caviness Beef Packers

n 1962, at the age of 44, Pete Caviness was
ready to switch gears and try something new.
After years of working as a cattle buyer for
feeder cattle, stocker cattle and packer cows,
he decided to move onto the other side of the
business and go out on his own. He bought
a meat locker plant in Hereford, Texas, and
Caviness Beef Packers was born.
The business started harvesting 10 to 15
head per day and grew steadily from there.
Today, the third-generation meat packer
processes 2,000 head per day.
The next generation entered the family
business in 1969, after Pete's son, Terry
Caviness, graduated from Texas Tech
University with an industrial management
degree and joined the company. At that time,
the plant was harvesting 150 head a day.
"My grandfather needed all the help he
could get, so my dad came back from college
and got to work," said Trevor Caviness, the
third generation to work at Caviness Beef
Packers and now president of the company.
Trevor studied finance and real estate
finance at Southern Methodist University in
Dallas. Every summer during college he took
jobs in different industries, trying to decide
what suited him best.
"Entrepreneurship always interested me,"
Trevor said. "I always spent a lot of time
working at our plant, but I hadn't made the
commitment to work there for sure."
After graduating from SMU in 1997, and
then getting an additional one-year ranch
management degree from Texas Christian
University (TCU), Trevor decided in 1998,
working at Caviness Beef Packers was the
logical and inevitable next step.
"I knew I'd have a stake in my family's
business regardless, but instead of waiting, I
decided to join right away and hit the ground
running to try to grow it," he said. "I didn't
want to waste three or four years out there
doing something else and then eventually end
up here. I decided to jump right in - it was the
right thing to do. I have always loved it. It's a
way of life for me; a passion."

CONTINUED GROWTH
Trevor's younger brother Regan followed in his
older brother's footsteps coming on board in
2002 after also completing the one-year TCU
ranch management program and started as a

buyer for the plant. Today,
he is vice president.
"He is more focused
on the live side of the
business, as well as offal
and export business,"
Trevor said. "I focus
more on the processing,
beef marketing and food
safety side."
At 74 years old, Terry
Caviness is still very involved
in the business as chief executive
officer.
"He's still fully active. He leads the
live cattle procurement side of things
and Hereford plant construction," Trevor
said. "There's plenty for all to do."
When Trevor joined the business in 1998,
the company was harvesting 700 head per
day. Seven years later, it was time to expand.
Caviness built a new 350,000-square-foot
facility, also in Hereford, and immediately
started harvesting 950 head per day.
"Our old plant was sitting between the
railroad and a highway and there wasn't much
room to grow," Trevor said. "We moved a few
miles down the road to more acreage and
open land. Going new and state-of-the-art was
the way to go and really helped take us to the
next level."
The growth continued. Three years later,
production grew to 1,200 head, and three years
after that, 1,600 head. Now at 2,000 head per
day, there are plans to add a second slaughter
shift in October to bring production to 2,800 to
3,000 head per day.
In the fall of 2014, the company started
negotiating a joint venture operation with J.R.
Simplot Co. in Idaho.
"After our visions were aligned and we
hired the contractor, engineer and architect to
design the facility, operations started running
in June 2017," Trevor said.
The 50/50 joint venture company - CS Beef
Packers (which stands for Caviness Simplot
Beef Packers) - has a 380,000-square-foot
plant in Kuna, Idaho, which harvests 1,700
head per day. The plant features harvest,
fabrication, rendering and hide production and
it processes ground beef. In Texas, Caviness
has a separate ground beef processing facility
45 miles away in Amarillo. Each ground beef

Caviness Beef Packers is
run by second- and thirdgeneration members of the
Caviness family. Terry (left)
is chief executive officer,
Trevor (right) is president
and Regan is vice president.

www.meatpoultry.com | 09.20 | MEAT+ POULTRY

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Meat+Poultry - September 2020

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