 Most of the time, they're going to be working with your high-end beef cuts like your Angus and your Wagyu and going to things like, you know, steaks, roasts, briskets, all the burgers, the whole nine yards. But what they're doing, I mean, not worrying about, but what they're doing is trying to get that farm-to-customer direct link that sometimes you don't always get when you have just a local area, you know, farm-to-table kind of situation that you kind of stay in your area.