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Wagyu beef gets a makeover

Japanese farmer Seikou Sekimura offers a low-calorie version of the fat-laden delicacy

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Selling a lower-calorie version (above) also goes down well with Japanese consumers who favour less-fatty red meats more common in the Americas.

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A big reason for the difference, according to Mr Sekimura (above), is that he feeds his animals 14 different kinds of Chinese herbs commonly used in Asia to enhance human health. Selling a lower-calorie version also goes down well with Japanese consumers who favour less-fatty red meats more common in the Americas.

BT_20161214_SEIKOU_2643640.jpg
A big reason for the difference, according to Mr Sekimura, is that he feeds his animals 14 different kinds of Chinese herbs (above) commonly used in Asia to enhance human health.

Tokyo

SEIKOU SEKIMURA is betting that aficionados of Japan's wagyu beef - one of the world's most-expensive meats - are ready for a diet version of the fat-laden, melt-in-your-mouth delicacy.

In the rural northern prefecture of Miyagi, the 64-year-old farmer says he is producing a

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