Cushion cuts were incredibly popular from most of the nineteenth century until the early twentieth century. The basis for the cushion cut is the so-called old mine cut, which was a square cut with rounded corners, deep with a high crown, small table and large facets. The old mine cut had 33 crown facets and 25 pavilion facets. The modern cushion cut resembles a cross between the old mine cut and a modern oval cut.
The direct method of measuring the actual meat yield of a carcass is to take the carcasses to a commercial boning room where the butchers remove the meat from the bones. 1  Using cashmere wether goats aged between 2.5 and 4.5 years with live weights ranging from 27 to 79 kg the following meat yields were measured: 1  The carcass weights ranged from 12 to 33 kg. 2  Averaged over the entire kill, for every 1 kg increase in live weight, boneless meat increased 0.307 kg (Figure 2)
Fewer Calories than Other Meats: A three-ounce serving of cooked goat meat contains fewer calories than the same cooked weight of beef, chicken, lamb or pork: 122 calories in goat meat versus 162 calories in chicken, 179 in beef, 180 in pork and 175 in lamb.utrient Rich Source of Protein: Goat has relatively high levels of iron compared to its competitor meatsâ3.2 milligrams per 3 ounce serving versus 2.9 milligrams in beef, 2.7 mgs in pork, 1.4 mgs in lamb and 1.5 mgs in chicken. Goat meat is also a rich source of potassium. 1  Name:*. 2  Email:*.