The term "pink slime" refers to a lean finely textured beef (LFTB) product that is made from beef trimmings. The process involves taking beef trimmings, which are typically composed of fat and connective tissues, and heating them with water and an ammonium hydroxide solution under high pressure to separate the lean meat fibers from the fat and connective tissue. This results in a product that is similar in texture to ground beef but contains less fat. The term "pink slime" gained notoriety after it was discovered by consumers, leading to public outcry and controversy over its use in food products such as hamburgers and other processed meats. Despite the negative connotations associated with the phrase, many experts argue that LFTB is a safe and nutritious ingredient that can help reduce the cost of meat products while still providing a high-quality source of protein.