 So like I said, it's a European steak fritz concept, so we're calling it entrecote, which is a term for like a strip loin, which you call in the U.S. like the whole strip loin. This is what it calls in Europe entrecote. So you have the top end and you have the low end. So over here, they're calling it a Delmonico steak, so we're getting the cut between the tomahawks, and they're about 10 to 12 pounds each. Okay. So you can actually call it a ribeye.