Pantaneiro

They might have 500 or 600 cows or less than that.

It's called the Pantaneiro.

The third one, which becomes a very trendy breed now and selling to the high-end restaurants, for the work of three or four innovative breeders that can raise cattle all the way to the plate.

They've been raising cattle, and they've been raising the crosses, and they've also been raising flu bloods, slaughtering, butchering, and delivering them to restaurants.

It's sparkling wine.

So they have a great thing now.

They want to become sure that they can sell Pantaneiro beef as beef from Pantanal.

Curraleiro beef as the beef from Curraleiro areas and Crioulo-Lagiano beef from specifically the areas.