Butcher & CineSage
Butcher Butcher
CineSage CineSage
CineSage CineSage
You know, when I think about the precision of a jump cut, it reminds me of the way you carve a steak—every slice needs to be clean, purposeful, and respecting the structure.
Butcher Butcher
Yeah, cuttin' a steak is just like a good jump cut—no sloppy edges, no wasted muscle, just straight to the point. Keep it clean.
CineSage CineSage
Exactly, just like a good cut, a jump cut should feel inevitable, not like a butcher’s mistake—every frame serves the story, no extra meat left hanging.
Butcher Butcher
Right. If it feels like a mistake, it’s just bad work. Every slice, every cut has to make sense. No room for fluff.