It's huge for us. We're excited he's back.

He came over and just tore it up for us. You knew every day that this guy was going to give you a great effort.

We just scan the breeding stock when they are at a young age - about market weight - and select those that have higher levels of intramuscular fat to produce the next generation of pigs.

The industry is interested in bringing some of that intramuscular fat back. You don't need high levels, but for consumer acceptability you need to have at least 2.5 percent intramuscular fat in the tissue.

We are extremely excited about this technology and we've started getting quite a bit of interest from producers. We've been excited about all the work we've done in the beef industry and now we're just as excited that we're able to provide this same type of technology to the swine industry.

We feel like we have a chance to win every series.