I have a question, if you don’t mind, about steak. I was eating my Tbone steak today and was enjoying one of those extra delicious bites of fat that are up against the bone, and I began to wonder what it was that the bone sometimes imparts to some of the meat and fat around it. It can’t just be fat because there is fat in other parts of the steak that do not have the same extra special flavor. Is there some kind of specific fatty acid there or what? Now I am super curious about what makes that part of the steak so incredibly good. I mean imagine if the whole steak tasted like that! It would be heaven!