 Yeah, you want to see that nice kind of straight grain, and if the fat's not hard on the surface, all of those things play into it. So, yeah, look at the piece of meat when you're shopping for it, for sure. Absolutely, absolutely. You start with a good piece of meat, man, you've got a better chance of having a good piece of meat at the end. And really, at home, I don't mess with them too much. At the restaurants and competition, we separate it out. There's two muscles on there.