 Quality input, and you'll have a quality output. Found his own butcher local where he was going to be competing. Yeah, yeah. And, you know, the buns were locally sourced. He made that bacon jam, perfected the recipe for that, and then chose the right fat content. Again, he went with a 70-30 for that burger and said he does a 75-25 at home, which that, for me, is a good home burger. I usually use that higher fat content for smash burgers.