Pudge & Panthro
Pudge
Hey, you talk about tactics, I talk about meat—ever wonder which cut keeps a fighter fed while he’s in the thick of the fight?
Panthro
Panthro: The best cut for a fighter is a lean, high-protein piece that’s easy to cook on the move—think lean beef steak or pork loin. It fuels the muscles without adding extra bulk, and you can grill it over a simple fire or boil a quick soup. Keep it simple, keep it effective.
Pudge
Sure thing, Panthro, but let me tell you—when I cook for a brawler, I don't need fancy lean cuts. I go straight for a good slab with a bone, a bit of fat, a little extra to keep 'em satisfied on the front line. That’s how I keep my crew fed and ready to rip. Keep it simple, but give 'em something that won't turn into mush when they’re in the heat of battle.
Panthro
That’s solid—bone in keeps the meat moist and the fat adds flavor even under heat. Keep the fire steady, cut the slab into manageable pieces, and you’ll have a steady stream of energy for the front line. Just make sure the knives stay sharp, and the crew will stay fed and ready.
Pudge
Yeah, steady fire, sharp blades, no fuss—those are the basics. If the crew’s hungry, they'll fight harder, if they're full, they'll stay on guard. That's the rule of the kitchen and the battlefield.