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Bainbridge
@JWestland
If you cut the right way, and keep protein at 2 gram per kg bodyweight (up the skyr/fage, whey shakes, meats, pulses...) it will be annoying as it's cutting and you can't do as many reps BUT you will keep your strength.
Cut max 12 weeks, at the max, and then add 100 calories per week to get back to maintenance.