Mr. Sean McGivern at the Agriculture and Agri-Food Committee

I just wanted to comment on that.

We slaughter cattle 52 weeks of the year for our farm store, and the big challenge is proper processing and working with plants that can do that. It costs us over $500 an animal. When you look at the animals running through Cargill and those places for pennies per pound, and we're paying dollars per pound, you see that we're at a huge disadvantage.