Right now I have 8 Boston Butts, 2 Whole Choice Ribeyes, 3 Full Pork Loins (2 of which still have the backbone attached they from a hog I had butchered), 2 Briskets (6 more on order from Texas), and a boatload of different sausages and snack stixs in the freezer. I just need to figure out what I am going to be pulling out and thawing/cooking