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)
Answers. Best Answer: It really depends on the breed and how much you feed them. Regular dairy goats can range from 100lbs to 200lbs! The structure of a goat really determines the weight. The sire/dam (parents) have a roll in the size. Also, if you breed a dairy goat as a yearling, the goat will generally stay smaller than if you breed them at age 2. Height wise, a normal dairy goat can be measured (at the minimum) starting at the withers, 30 inches (76 cm) for does and 35 inches (88 cm) for bucks.