Mr. Padraig Brennan:

The animal has a forequarter and hindquarter and one is trying to get the best return for the full carcass. Over half of the beef sold through supermarkets in the UK is now minced. That is what the market is looking for. That does not mean the market does not return a relatively good price for that product. Our steak cuts are going to the likes of the German and Italian markets. It is about different parts of the animal going to different markets. Given the parts of the animal going to the UK, the market is a high-priced market.