Just south of Hermann, Mo., Swiss Meat and Sausage Co. processes 2 million pounds of meat a year -- everything from cattle to hogs to buffalo to elk.
And everything gets a label.
“No antibiotics added, raised without added hormones, all natural, minimally processed," Glenn Brandt, the production manager for Swiss Meat, reads from a hefty roll of hickory smoked beef sausage stickers.
What this label does not indicate, however, is whether or not the sausage contains genetically modified organisms, or GMOs.
The skies have been cloudy this week but a little rain can't erase the effects of this last summer's drought, widely considered to be the worst in decades. Like most things, some fare better than others and some even worse. Help us map the drought What does your farm and rangeland look like? How has your year been? Are you going to survive the drought? Send us some details and a picture by clicking below.