I would consider chuck to be already fatty/marbled enough not to need
larding. I've tried larding on very lean cuts that will be roasted for
a relatively long time, and it does help with flavor and tenderness.
For fairly fatty cuts like chuck that will be quickly browned, I
wouldn't think it would make enough difference to be worth the trouble.

Adding bacon for flavor, or browning in lard, however, is a completely
different story.

Bob
========================
In article >, kh6444
@comcast.net says...
> I'm thinking of larding the beef for Boeuf Bourguignon. I'll be using large
> 2.5" pieces of chuck. Has anyone tried this? Does it affect flavor? Does it
> leave you with fat you usually don't have to deal with? I haven't done this
> before.
> I haven't felt a need to, when braising beef chuck. I'm just curious.
>
> Kent
>