Yes, it is the freshness of the meat.
The carcasses leave the plant the day of slaughter. They go right out, what we would call “hot on the hook”, so they're warm going out because they're used for sushi as the number one use of them, and the meat has to be very, very fresh.
If you've ever had frozen meat on sushi, you would understand, but that is why they want the meat fresh.
The horses also have to live there. They have to spend, I believe, three months in Japan to be able to go on to be processed. There's a whole set of regulations there of how long they need to be in Japan for that.