If you're on a cut, I'd recommend maintaining a daily intake of 1.5 grams of protein per lb of body weight; as you don't want to have muscle deterioration as you cut.
As mentioned, people who cut out meat, tend to OD on carbs, and that'll totally kill any cut you're attempting.
My macros for cutting (for summer / beach) are 50/30/20 (protein/fats/carbs) It's not entirely awesome for your lipid profiles, but you'll drop a lot of water weight and a decent pile of fat over 6 weeks... I take milk thistle to keep my liver / lipids in check.
P.S. As a stickler for semantics, I must object to the statement that muscle weighs more than fat, this is not true; it's more dense than fat. A pound of fat weighs the same as a pound of muscle; a pound of muscles simply occupies less space.
Last edited by Leucoethiops; 09-17-2011 at 09:47 PM.