Mark Junglas trained as a butcher but walked away from conventional meat production after being forced, at sixteen, to slaughter a calf. Three years ago he took over management of an organic farm running more than 100 cattle, where he handles both the raising and the slaughtering of his animals himself, aiming for what he calls a species-appropriate life and a stress-free death. The film follows him through the daily grind of keeping that farm financially viable while cheap industrial meat undercuts him at every turn. Cameras catch him developing his own meat dishes, pitching organic cuts on social media, and courting a health-conscious clientele who say they care about animal welfare but often balk at paying more for it. Interviews with Junglas and glimpses of the farm's operations, from pasture to butcher block, ground the film's real question: whether a small operator can hold to his principles when the market keeps rewarding the opposite. It is a close, unglamorous look at the economics behind the animal-welfare label.