What the Geonim permitted the far lesser rabbis of Chabad and Australia's version of Edah Haredit have banned. But don't worry. Even though ben pakuah meat would have dropped the price of kosher meat dramatically, these rabbis have your best interests at heart. And you can be assured of that because they they say so.
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What is Ben Pakuah meat?
A ben pakuah animal is either a fetus which has been removed from its mother's body alive after the mother has been shechted (kosher slaughtered) or, in this case, the descendants of two of those ben pakuah animals.
The last recorded consumption of ben pakuah animals was circa 1,000 years ago by Hai Gaon, the head of the yeshiva in Pumbedita (now Fallujah, Iraq), who wanted to make this form of kosher meat widely available, in part to reduce the cost of keeping kosher.
Certified ben pakuah animals are all automatically glatt kosher without having to check their lungs. Their hind-quarters can be eaten even without removing the halakhicly forbidden fats and the gid ha-nashe (the sciatic nerve) found in them.
That means the whole animal is kosher (rather than slightly less than half of the animal currently used as kosher in the west). It also means fewer kosher supervisors are needed and kosher slaughter processing lines can move much faster without compromising kashrut.
In this case, Rabbi Meir Rabi is using DNA testing and third party certification to prove the animals slaughtered as ben pakuah animals really are ben pakuah animals.
[Hat Tip: BeenThereDoneThat.]