An article in the Wall Street Journal (March 29, 2012) describes a move by supermarket chains to ban ground beef containing “pink slime”, an additive made from leftover beef trimmings, that is used as a filler in beef. Iowa’s governer is reported to say that banning pink slime will mean the killing of 1.5 million head of cattle to maintain current production. Should retailers offer beef with and without the filler and let the market decide ? If the increased use of pink slime is a way to keep prices low and food affordable, but it is deemed unhealthy, should regulations be passed to prevent its use ? How should the supply chain impact of this filler be anticipated and managed ?