Just some comments on pork and beef. I am a long time family beef and pork producer, from pasture to plate. Pork prices are in the tank right now due to China’s economy and demographic changes there so they have cut back on US imports along with over production domestically. That’s why ribs are so cheap now. So if you have freezer space now would be a good time to load up on pork. On the other hand, the national beef cow numbers are the lowest since 1951 so don’t expect any beef bargains. Just a suggestion if you like to grill steaks. Go to Fareway when they have a special on ribeyes or NY strips. Buy a fresh unopened cryovac loin. Do not open it. Put it in the bottom of your refrigerator for 30 days, or from the date on the package. Do not freeze it. After the 30 days, cut it in your desired thickness and wrap in butcher paper, one or two per pkg. The aging is the secret to quality steaks, this is the same process that premium steak companies like Omaha Steaks perform.