The full breakdown. What it is, why it matters, how to use it.
Cutting is a structured fat-loss block — typically 8–16 weeks at 15–25% below TDEE with high protein and full strength training — designed to lose fat while keeping the muscle built during a bulk. Cuts end when goal leanness is hit or progress stalls for more than 2 weeks.
Real Questions
How fast should I cut?
0.5–1% of bodyweight per week. Faster than 1.5%/week reliably costs muscle.
How long can I cut?
8–16 weeks. After that, diet breaks or a return to maintenance restore hormones and adherence.
Related Terms
- Nutrition
Caloric Deficit
Eating fewer calories than you burn, causing fat loss.
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Bulking
A muscle-building phase eaten in a slight calorie surplus paired with progressive overload.
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Macros (Macronutrients)
Protein, carbs, and fat — the three nutrients that supply calories.
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Body Recomposition
Losing fat and gaining muscle simultaneously, usually at maintenance calories.
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