Thank you, Mr. Toews and Mr. Masswohl, for coming back today.
It seems over the past year we've had you and your organization in front of us a number of times. The harmonization approach: you indicated to us the over-30-months in the United States--I don't know if you did the conversion or I may have missed it--the meat that comes in, is there a different amount of SRMs in the U.S. meat compared to the Canadian produce? That is, once it goes in and is slaughtered you talk about the meat that comes off the back, the amount that is left. I hear varying stories about having to leave so much more and others saying it's not that way at all. Please explain to me if there's a difference in the amount of meat that has to be left on the spine between the United States and Canada or in other places where the meat hits the consumer in the over-30-months.