That's the great thing about all of the markets we're in. The Europeans are looking for the high-end cuts. Of course, we eat those domestically as well. It has always been the second- and third-tier cuts that we've had a problem moving. Much of it was going as trim to the U.S. to be ground into hamburger. Now much of it is being diverted to the Pacific Rim—to Korea, Japan, China, and so on—for hot pot. They'll take many cuts that, as I said, were going down as hamburger trim for very little money and are now going as AA beef into the hot pot over there. It has made a difference of a couple of hundred dollars per animal. It's keeping everybody else honest when they're bidding on our animals.
We're paying a little more over the counter here than we ever did before, but still less than 12% of your disposable income is going to the food basket. Europeans pay in the 30% range and so on. It's still a good value when you look at the quality we have and the consistency.
We've done a number of cooking demonstrations throughout China. They just love our beef. They love the grain-fed part of it. I sat down in an interview with some agricultural magazines' writers when I was in Guangzhou, I think it was, the last time. We had done a cook for them on some steak, and they all tried it and just loved it. It's a better quality of beef. I was explaining to them that what they've been buying from the rest of the world—Australia, predominantly—is grass fed. These animals are 44 to 45 months old. I said it's hard to put on weight when you're eating salad all the time, and that's basically what grass-fed animals do.