"Fourth generation Wyoming ranchers, Bobby and Brendan Thoman, return cattle to the family operation but with uncommon methods. Wary of today's mainstream approach to cattle production, they've put their heads together and sifted through a lot of ideas and few dollars. They now apply an elegant logic that results in healthier soils with a focus on both the cow and the customer. Middle Fork Restaurant owner and chef, Matt Sissman, takes grass fed beef...