We have around 150 head right now after selling calves in Sept. Not a huge operation but enough to keep us busy. We run Charolais and Saler. Hopefully proces will go back up to where they were a few years ago, but I’m not holding my breath. The problem with beef prices in stores is that production was really hurt by all the shutdowns. And around my neck of the woods every processor and small butcher is backed up at least 6 months with orders.