Ideal macro breakdown while cutting?
I'm sure this has been covered on the board before, but I couldn't really track anything down that answered my specific questions. So I apologize for any redundancy.
What is the ideal breakdown for macros while cutting?
Also, I've noticed that many of you eat a lot more pro/fat than pro/carb meals, and save the pro/carb for your two PWO meals (while cutting). How do you guys keep your fat at a reasonable amount while doing this? And do you consume mainly pro/fat on days you don't lift? I've noticed that on some of the days when I don't lift, my fat intake is off the charts (i.e.--40-50%).