Point of information on that, before I get to my question.
I think it would be useful.... I don't know if there's a plant close by here that this committee could go to, but I've been in a plant, and John is absolutely right. It's inspector to inspector even in the same plant. In the plants, where they come down and they cut the spine, if they're too far away, I think it is--one way or the other--the people on the line are so fearful that they're going to be out.... And you're not even talking centimetres, you're talking about the width of two hairs. If they're too far out then they lose the whole piece of meat. You've actually got to go into a plant, look at an animal strung up on the rail and see how different the tolerance can be. For the plant, it's absolutely phenomenal. So if the people working the line are overly cautious, then they're losing a lot of meat in the run of a day.