I feel free to use this side for vegetables or anything like that. Yeah, that's good. Yeah, the seaweed is actually pretty good as well. Yeah, it's pretty good. I really like the shrimp paste here. This place has really good shrimp paste. I had that last time when we were here. We had it the other day. Tuesday. I ordered a lot of them to look. Oh my god, is that all ours? Yeah. We can finish it. Yeah. You guys told me I would have worked out today. That's beef. Yeah. I think we have two lambs, beef, one pork and two beef. Is this beef or lamb? That's lamb. I think that one is pork. That's some quality. This is interesting. It's Australian Wagyu. I've never had Australian Wagyu before. I've had plenty of American Wagyu. American beef is quickly being rebranded Wagyu. I mean, not growing the rear end. Texas and the southeast, the cattle, the higher end cattle ranchers are switching to this cow called Wangus. It's like 25% Wagyu, 75% Angus. It's like a more tender cut of beef. It's a more tender cut of regular beef, which is well suited to American cooking styles. It's lean enough that you can grill it like a steak, which is hard to do with A5. A5 just turns into butter when you try to grill it. Have you guys been to Japan? I have not been to Japan. We're going to use a wearable from January to March in Japan for three months for one of the very large conferences. So we're going to go to Japan during that time. Are people signing LOIs right now? Yeah, we have a few IOIs. I actually have a contract. This is the pork. What is that then? That's probably lamb. This is pork. Did you think that was beef? No, it's definitely pork. Like it's a white meat. I'll let you know soon enough when I taste it. I was going to say, this is a strangely cut piece of beef. It's basically like a steak.