is a dynamic
designer & artist, consistently thinking, sketching, and solving problems in New York.
Experience
About Me
is a dynamic
designer & artist, consistently thinking, sketching, and solving problems in New York.
Experience
About Me
Product Strategy, UI/UX
2024
Scans steak for level of marbling and assigns an USDA meat grade (or beyond). Puts the power of objective, quantitative testing directly into the consumer’s hands.
A beef marbling scanner inspired by QR code scanners.
Scans steak for level of marbling and assigns an USDA meat grade (or beyond). Puts the power of objective, quantitative testing directly into the consumer’s hands.
STEP 001: FIND A MEAT TO SCAN
STEP 002: GET YOUR RESULT
STEP 003: UNDERSTAND THE GRADE
Meat grades are subjective grades based on visual assessment, and therefore prone to human error and grading bias. QR Beef provides an objective, quantitative measurement to assign the true grade of a piece of steak.
For commercial restaurants and common consumers alike, the measured truth eliminates the pitfalls of estimation.
After receiving user feedback, I learned that the first draft contained too much text and the visual USDA logo was too small. Needed to change formatting to make the data more intuitive and easy to understand.
Mistaking things for beef: our current scanning technology lacks the capability to differentiate between marbling patterns and similar textures. Foods with similar textures, colors, and patterns may be perceived as beef. Additional research and resources are required to resolve the problem of mistaking things for beef.
Due to the camera's inability to distinguish between marbling and surfaces with similar appearances, the camera app cannot be used here (unlike QR codes). Further research and development are necessary to enhance the camera's built-in discernment capabilities.
Farmed salmon is naturally gray. In the wild, they consume carotenoids, antioxidants which turn their flesh into the signature orange color. However, in aquaculture farming, these carotenoids aren't required for nutritional purposes; rather, they are added to the farmed salmon's diet solely to achieve the orange color consumers prefer. Would we consider buying farmed gray salmon if it was the more natural reality, or are we bound by cosmetic beauty?
(Full Case Study Coming Soon)
“Beef Grading Shields.” Beef Grading Shields | Agricultural Marketing Service, www.ams.usda.gov/grades-standards/beef/shields-and-marbling-pictures.
Accessed 29 Apr. 2024.
Crowley, Matt. “How the USDA Grades Your Steak.” Steak University, 7 Mar. 2024, www.mychicagosteak.com/steak-university/how-the-usda-grades-your-steak.
“Grading.” Lone Mountain Cattle, 15 Aug. 2019, www.lonemountaincattle.com/about-wagyu/grading/.
Meadows, Larry. “What’s Your Beef – Prime, Choice or Select?” USDA, 28 Jan. 2013, www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select.
Savell, Jeff. “Understanding USDA Beef Quality Grades.” Meat Science: Understanding USDA Beef Quality Grades, Texas A&M University, 26 Oct. 2018, meat.tamu.edu/2018/10/26/understanding-usda-beef-quality-grades/understanding-usda-beef-quality-grades-2/.