Operations Lead for Cargill Beef
Brett has been in the beef processing industry for 33 years. His passion for the industry was sparked by guidance from his former professor and advisor, Dr. Dale Huffman. Brett’s first job was as a quality control technician before becoming the assistant plant manager at a beef processing facility in Atlanta. He then became a shift foreman at a McDonald’s beef grinding facility. Brett then moved to Jacksonville, Florida, where he took on a management position at a beef grinding plant. From there he designed and built a grinding plant for Burger King in Butler, Wisconsin, where he also served as the general manager. In 2008, Brett became the assistant vice president of operations for the Cargill Value Added Food Service division and was responsible for Cargill’s four ground beef patty locations across the United States and Canada. Two years later, Brett moved to his current position with Cargill where he is responsible for operating nine beef grinding facilities and is the expert on ground beef, finely textured beef and boneless trim finely textured.
Brett’s favorite memories at Auburn include playing intramural football, attending animal science labs, football games and making lifelong friends. Brett’s oldest daughter graduated from Auburn’s nursing school, and his youngest is currently a junior at the university. Today, he and his wife are football season ticket holders and plan to retire to Auburn.