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)
By dividing the cows' average carcass weight â 475 lbs. in 1975 and 621 lbs. in 2005 â by 47%, we approximate the live weights at slaughter, which is 1,010 lbs. and 1,321 lbs., respectively. A 1,321-lb. cow at slaughter is a big cow, but that's not her mature weight.The mature weight for cows is established at a constant BCS of 5.0. Because the BCS was estimated at 4.5, the average slaughter weight must be adjusted to a BCS of 5.0 to determine her mature weight.y dividing the cows' average carcass weight â 475 lbs. in 1975 and 621 lbs. in 2005 â by 47%, we approximate the live weights at slaughter, which is 1,010 lbs. and 1,321 lbs., respectively. A 1,321-lb. cow at slaughter is a big cow, but that's not her mature weight.