And, even if you don't want to spring for the cost of Prime, the Choice beef from Costco or Sams, with one or two passes by a Jaccard tenderizer will do just as well. Anyone who's serious about good, melt in your mouth tender steaks, chops, venison, etc. should invest in a Jaccard.
Which style do you use?
I always marinate beef/venison, brine pork and chicken and I do pierce the beef/venison, first. I have been leery of the piercing tenderizers because I wondered if they made the meat mushy.
I am interested in your experience.