I dont mind the possibility of using it...but LABEL IT.
Pink slime refers to mechanically separated and disinfected beef products known in the meat industry as lean finely textured beef (LFTB)[2] and boneless lean beef trimmings (BLBT).[3] It is a processed beef product that was originally used in pet food and cooking oil.[8] In 2004 in the United States the product was approved for limited human consumption and began to be used as a food additive to ground beef and beef-based processed meats as a filler at a ratio of no more than 15 percent of any product. The production process uses heat in centrifuges to separate the fat from the meat in beef trimmings.[9] The resulting product is exposed to ammonia gas or citric acid to kill bacteria.[9][10] The product is sold in the U.S. to food companies which use it as a filler product in ground beef production. It was reported in March 2012 that approximately 70 percent of ground beef sold in U.S. supermarkets contained the additive at that time. In March 2012, ABC News ran a series of news reports about the product, which generated significant controversy and led to increased consumer concerns. Following the controversy, some companies and organizations discontinued the provision of ground beef with the additive, while others continued to provide beef with the filler.
I am going to burst your bubble.
Ammonia and Citric are used in just about all cuts of meat as a bacteria stat. Unless you are going to a small shop (and even they you might see some citric used), it is standard practice.
Otherwise you beef would turn colors and spoil quicker.