 And really, you know, at home, I don't mess with them too much. You know, at the restaurants and competition, we separate it out. You know, there's two muscles on there. You know, you've got the flat, which is kind of the leaner one up top, and you've got the point down below. And, you know, in Kansas City, traditionally, the burn-ins. In Texas, they'll slice them both. You know, you'll get your fatty and your lean. You know, at home, I just kind of take a little bit of that fat off the top of that point.