bf% to see abs?

10% and less.

"Mark McArthey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just a simple question that I'm curious about. I'm trying to set a target
for myself and would like to know if there's an approximate bf% at which I
can expect to begin seeing some ab definition? ... and yes, I realize
this is probably dependent upon body type, but I don't have any idea what
to expect.
Thanks for any help,
Mark

http://forum.bodybuilding.com/showthread.php?t=24395&page=63&pp=30

1. Full House = Over 20% bodyfat with no visible muscle definition.
2. Hard = Some muscle separation appears between delts and upper arm. Abs
are still not visible. Approx. bodyfat level = 15-19%
3. Cut = More muscle separation appears particularly in the chest and back,
outline of the abs begins to appear slightly. Approx. bodyfat level = 12-14%
3. Defined = Muscle separations get deeper in the arms, chest, legs and
back, and abs appear when flexed. Approx. bodyfat level = 10-12%
4. Ripped = Abs are clearly visible all the time, vascularity in arms is
prominent, chest and back separation is obvious, and face is starting to
appear more angular. Condition can be held indefinitely. Approximate bodyfat
level = 7-9%
5. Shredded = Striations appear in large muscle groups when they are flexed.
Vascularity appears in lower abdomen and in the legs. Condition can be held
for several days with careful dieting. Approximate bodyfat level = 5-7%
6. Sliced = Muscles and tendons begin to appear in the face when chewing,
striations appear everywhere and vascularity appears everywhere. Bodyfat
levels are close to 3% and subcutaneous water levels are near 0. Condition
can only be held for a few hours at a time. Not a healthy condition to stay
in due to lower water level.

"Gene" <[email hidden]> wrote in message
news:Y2SSd.92$Hs.1@okepread04...

Quoted message said:

"Mark McArthey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just a simple question that I'm curious about. I'm trying to set a
target for myself and would like to know if there's an approximate bf% at
which I can expect to begin seeing some ab definition? ... and yes, I
realize this is probably dependent upon body type, but I don't have any
idea what to expect.
Thanks for any help,
Mark

http://forum.bodybuilding.com/showthread.php?t=24395&page=63&pp=30

1. Full House = Over 20% bodyfat with no visible muscle definition.
2. Hard = Some muscle separation appears between delts and upper arm. Abs
are still not visible. Approx. bodyfat level = 15-19%
3. Cut = More muscle separation appears particularly in the chest and
back, outline of the abs begins to appear slightly. Approx. bodyfat level
= 12-14%
3. Defined = Muscle separations get deeper in the arms, chest, legs and
back, and abs appear when flexed. Approx. bodyfat level = 10-12%
4. Ripped = Abs are clearly visible all the time, vascularity in arms is
prominent, chest and back separation is obvious, and face is starting to
appear more angular. Condition can be held indefinitely. Approximate
bodyfat level = 7-9%
5. Shredded = Striations appear in large muscle groups when they are
flexed. Vascularity appears in lower abdomen and in the legs. Condition
can be held for several days with careful dieting. Approximate bodyfat
level = 5-7%
6. Sliced = Muscles and tendons begin to appear in the face when chewing,
striations appear everywhere and vascularity appears everywhere. Bodyfat
levels are close to 3% and subcutaneous water levels are near 0. Condition
can only be held for a few hours at a time. Not a healthy condition to
stay in due to lower water level.

Don't forget,

7. Sliced and Diced = Muscles sauteed in a light wine sauce and served
with a good Merlot.

Mine show around 12%. Im at 7% now for upcoming shows and they are
looking good. I can pinch some fat on my 8 pack...but 6 weeks to
go...no problem.

Tony Kehl
Developing Fitness Programs for Individuals
[email hidden]
www.simplefitness.biz

Quoted message said:

Don't forget,

7. Sliced and Diced = Muscles sauteed in a light wine sauce and

served

Quoted message said:

with a good Merlot.

Sounds like a good source of protein.

Eric