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)
The Health of It All Fat Per Ounce in Goat Cheese. Like cheese from cows milk, goat cheese can vary widely in its fat content. As a general rule of thumb, softer goat cheeses are made with skimmed goat milk and are lower in fat. These are in the 4 to 5 gram of fat per ounce range. The semi-soft goat cheeses are about 6-8 grams of fat per ounce. When a cheese is aged it loses moisture and the fat content rises. Still, an aged goat cheese, with a flavor and texture similar to Parmesan, is only about 9 grams per ounce, where the Parmesan can be up to 12 grams per ounce. Read More The Health of It All....