
The Natural Way
Born & Raised
Meat, the natural way / from local farm to local fame Formerly Trusted Table, owned by a father son duo with family roots in Texas dating back to the early 1800s. The owners approached us during the madness of Covid late 2020 looking to completely overhaul their brand and business model with a new emphasis on local, DTC meat delivery. After a deep dive into the industry, we found that most competitors don’t actually own, breed, and raise their cattle; not great for quality control. What’s worse is that the term “grass-fed” is diluted and doesn’t actually mean the cows were solely fed a grass diet their entire lives. There was a strong possibility that grain was included in their diet along the way. We had the chance to take an intimate look at their brand, on the granular level you might say, and found a strong market differentiator. Not only did they own the genetics of their cattle, they also completely oversaw the entire lifecycle, ensuring each cow was strictly grass-fed. This meant their cattle were born and raised within the family, and this simple but crucial difference evolved into a brand overhaul and ultimately was loved so much it became their new name. The look and feel of Born and Raised took a modern approach on a local, family owned business and visualized the growth/evolution of a cow within the farm. We threw out the typical pasture greens and calming yellows that are often seen with farm related brands and introduced a vibrant pink as an accent to our newly introduced monochromatic palette. The color palette symbolized the black and white nature of the business - no marketing frills, no work around definitions, everything is exactly as advertised. Once we completed the rebrand, website overhaul, and production, we launched an integrated campaign “Born & Raised the Natural Way” throughout the Dallas/Fort Worth metroplex. As a small business, we were highly strategic in how we allocated ad budget and had pressing KPIs, one of which was to sell through their entire existing inventory in 18 months. Born & Raised quickly became a popular North Texas solution for the health-conscious carnivore. In less than a year we grew B&R’s revenue by over 100%. They sold through all inventory so quickly that we had to turn off advertising for a bit. This new demand also allowed them to branch into additional categories - including chicken, lamb, and pork. They also received recognition from one of Dallas’ top chefs, Chef Peja Krstic, owner of Mot Hai Ba and Ichi Dallas. Chef Peja is currently in talks to have B&R be the meat supplier for a new concept he is launching in 2025.

















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