But you pretty quickly and became pretty notable quickly- for your dry aging of beef specifically? How did that come about of you kind of leveling up the beef that you were offering at that store?

Right.

Well, we always, again, going back to my father, we always dry aged.

He learned that from the two French men who owned that company who emigrated from Paris or thereabouts.

And so they brought that with them because technically dry aging is a preservative.

And predominantly when there wasn't a plethora of refrigeration, Like I know that store, when he first started working there, they had an icebox that they kept the meat in, which literally they brought blocks of ice to keep it cold.

And the display cases were marble.

Well, to put it –