Blue Hill at Stone Barns
Conducted an industry-analysis on the global dairy beef industry.
Investigated the relationship between flavonoid supplementation, somatic cell count, and milk fat-to-protein ratio as indicators of metabolic health and predictors of dairy meat quality.
Synthesized findings into a digestible report.
Translated scientific findings into an accessible report for stakeholders including livestock farmers, chefs, butchers, investors, and distribution partners.
Next steps.
Presented key takeaways and actionable next steps to Blue Hill Chef and Co-Owner Dan Barber.
“Dairy Beef comes from 100% grass-fed dairy cows. The cows ‘retire’ on pastures, and as they graze, their fat (which usually goes into milk) returns to their muscles, making the meat more flavorful.”
“The yellow fat on Dairy beef is a visual sign that the cow has lived a long and healthy life. Grass is full of a nutritious plant pigment called beta-carotene, which gives the fat that golden color.”
From agricultural research to culinary storytelling.
Converted qualitative and quantitative dairy beef findings into 10 digestible talking points for restaurant front-of-house staff to share with guests.
Designed a postcard mock-up to reference when creating dairy beef marketing materials for Blue Hill and Stone Barns.
Results & Applications
The project delivered outputs at both scientific and consumer levels: a technical, data-driven report for internal use, consolidated stakeholder briefs, and marketing materials enabling front-of-house staff to effectively communicate with guests.