Over at weeklystandard.com I give my two cents on the “pink slime” controversy. I wish I could say it’s clean cut (so to speak). But it gets awfully complicated, especially when we all can’t seem to agree on the definition of meat (muscle versus connective tissue). “Lean, finely textured beef” is considered safe—we’ve been eating it for years. But there are still lingering questions, as mentioned in a New York Times piece from 2009 regarding instances of contamination at one of the companies and how much ammonium hydroxide is needed and is too much (or too little) too dangerous?