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)
If the animal was fat fromthe start, more fat will need to be trimmed away, thus reducing total pounds of meat returned.For bone-in pork, expect no more than 75-80% of the carcass weight back as meat. For boneless, 65-70%.For bone-in beef, expect no more than 65-70% of the carcass weight back as meat.For boneless, 55-60%.Most lamb cuts are bone-in. Expect no more than 70-75% of carcass weight back as meat.Pork Beef Lamb For more reading, see: D.M.Wulf, (1999).or boneless, 65-70%.For bone-in beef, expect no more than 65-70% of the carcass weight back as meat. For boneless, 55-60%.Most lamb cuts are bone-in. Expect no more than 70-75% of carcass weight back as meat. Pork Beef Lamb For more reading, see: D.M. Wulf, (1999).