Quality over quantity, every time. My buddy runs a food blog and he cut back to once a week last fall. His old posts averaged 200 views, now each one gets like 800. People actually read the stuff instead of just skimming past it. Plus you stop burning out, which means you stick around longer. That's the real win honestly.

Keeping the fell on until the end makes a lot of sense once you try it. I think the grip thing is the big deal, it holds everything together way better when you're shaping the roast, and you don't fight the meat as much. The drying part is real too, especially if you're working slow or the shop is warm. I started doing it on beef cuts, leaving the heavy fat cap on until the last tie, and it keeps things from getting that tacky, gray look on the surface. It takes a little getting used to because you feel like you're being lazy, but the final trim is actually faster since you're not messing with loose pieces. Once you switch, it's hard to go back to the old way.