WHEN twin brothers John and Charlie Carey went into business together almost seven decades ago, they had no way of knowing they were setting the foundations for what would become one of the region's most iconic brands.

Over the past 68 years, Carey Bros has become one of the most recognisable names in the meat industry and demand for their products and services continues to grow rapidly.

Although the company has exploded and enjoys great success today, its beginnings were much more humble.

Charlie and John purchased a Yangan butcher shop and slaughterhouse from their stepbrother Harold Carey in November 1944.

The brothers employed a sole slaughterman and their first week saw just five cows and three sheep processed, with the meat then transported from the abattoir to the butcher shop by horse-drawn cart.

The same cart was also used to make deliveries to the farming communities of Swanfels, Swan Creek, Junabee and Mt Sturt.

With hard work and dedication, the small business soon began its transformation into something much bigger.

In the 1960s, the business was already cementing its position as a strong family business, with both Charlie and John recruiting their sons to work with them.

In 1962, the Carey brothers acquired the Locke St store that still services customers today, more than 50 years later.

That was not the last of the stores to hang the Carey Bros name, with the opening of a butcher shop in Rose City Shopping Centre in 1984 and an adjoining deli in 1987.

The abattoir at Yangan has also undergone tremendous transformation since its inception back in the '40s.

The beginning is a far cry from the processes of today, with the Yangan abattoir now processing an average 400 cattle, 1600 lambs and 450 pigs each week.

The abattoir in the past 20 years alone has undergone three major upgrades, including extending the processing floor, the installation of three new cold rooms and a refrigerated load out facility.

Greg Carey - who is part owner of the business, alongside Bernadette, Paul and Wayne Carey - said much of the need for upgrades came with the closure of the abattoirs in Killarney and Pittsworth in 2010.

When asked what the key to owning such a successful business in such small communities as Yangan and Warwick, Greg said it came down to a few factors.

"We have always processed the best prime quality livestock for the marketplace," he said.

"We have to congratulate the farming community and producers who continually supply Carey Bros with prime beef, lamb and pork for the meat market in south-east Queensland.

"They have had to battle weather conditions like droughts, severe cold winters and hot sum

mers but they always manage to provide livestock for the many livestock buyers who frequent our local saleyards every week."

With four retail stores, it seems there must be more to keeping the customers returning not only year after year, but decade after decade.

"I think it comes down to good service, a good product and customer loyalty," Greg said.

"We have customers who have been dealing with us for 30, 40, 50 years and we are very appreciative of the loyalty and support these customers give to Carey Bros."

Carey Bros has also grown to be a big employer of local people, with almost 100 employees on its books.

Greg said to have such a large number of employees across the business was an achievement of which he was extremely proud.

"We are very, very proud of what we have achieved as a family business in this district and I am proud to employ so many dedicated staff who continually strive to provide the best service to our customers," he said.

"We endeavour to have a good relationship with our employees - we like to know their problems, know what's happening with them and we talk to them every day.

"We couldn't have achieved our success without our wonderful staff and their commitment to the company."