Why Not Use Every Part Of The Cow?

Marion Nestle is squeamish about "pink slime." What it is:

Pink slime is the pejorative term for "lean finely textured beef," a product designed to recover useful bits from carcass trimmings. These are warmed, centrifuged to remove the fat, treated with ammonium hydroxide gas to kill pathogens, and compressed into blocks that are frozen for later use. The final product is pink; therefore, it's meat — or so says the meat industry. And from a strictly nutritional standpoint, it is.

And I honestly can't see why there's been all this fuss about it. "Waste not, want not," was my mother's constant refrain. But then I love steak and kidney pudding and liver and bacon. Adam Ozimek defends the substance:

While the environmental impacts of getting rid of pink slime aren't certain, intuitively we should not find it too surprising if it turns out getting less food out of each cow is bad for the environment. With no health or nutrition gains to be had, I don't see how the pink slime critics claim the moral high ground here. This is another example of society engaging in potentially costly signaling just to show each other that we care.