I've never been a big steak eater, and recently tried cooking a few pieces. I find that a T-bone always seems to come out tender, extremely easy to chew.
However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless" and it reminds me of why I never liked steak as a kid. Much tougher to get through. How much of an improvement can you expect when tenderizing meat?
I assume the reason some cuts are tougher than others is their proximity to a tendon attachment on the animal? Or no?
