The Ontario industry is a bit unique in that, because we have these other, as I refer to them, free-standing meat plants, it's quite integrated. So Cory's operation as an abattoir can sell his fresh beef and fresh pork to this further processor, which turns it into hams or bacons or whatever, and then it is sold either at a store on site or by other retail stores.
Out of the 132 abattoirs in Ontario, I believe all but seven are involved in some value-added processes.
There are fewer and fewer abattoirs just doing a custom-kill operation, because the cost has become so high with the SRM requirements, the labour costs, the electricity, and everything else within Ontario that they have really had to diversify their operation to include value-added processing.