We'd like to think that the juicy steak we toss on the summer grill comes from the kind of pastoral landscape it did a hundred years ago, but few do. Most beef cattle in American are finished in feedlots, fattened up on a complex diet of grain, antibiotics, and agricultural byproducts. The beef industry says that's what consumers want, but critics argue its a system that pits biology against the bottom line. Producer Guy Hand visits one of a small band of cattlemen who've abandoned the feedlot for pasture, trying to raise their herds from start to finish the old fashioned way—on grass.