Pudge & Simplenaut
Pudge Pudge
Simplenaut Simplenaut
Simplenaut Simplenaut
Pudge, do you have a method that minimizes waste in your cuts, or do you just cut whatever looks best?
Pudge Pudge
I don’t care about fancy waste‑minimization tricks. I cut to get the best piece for the job. If something can sit in a pan or roast, I cut it. If it’s a scrap, I let it go. Efficiency comes from knowing what’s worth keeping, not from a fancy plan.
Simplenaut Simplenaut
Sounds efficient—focus on the portion that best serves the dish, discard what’s not needed, keep the routine streamlined.
Pudge Pudge
Yeah, keep the good meat and toss the rest. Simple, no fuss. If the butcher’s knife is sharp, the waste dies by itself.
Simplenaut Simplenaut
Exactly, a sharp blade is all the precision you need. No extra steps, just clean cuts and a tidy pan.
Pudge Pudge
Got it—keep that blade clean, keep the cuts tight, keep the pans clear. That's how you get good meat without drama.
Simplenaut Simplenaut
Got it, keep the blade sharp, cuts tight, pans clear—no drama needed.