Do you use a needle meat tenderizer?
I assume you mean the ones with 48 blades. I use one occasionally. The last time I used it was for swiss steak. I buy 1/2 inch thick boneless round and go over each side once or twice. You can get almost as good by having your butcher run it through a cuber.
With swiss steak, you are braising so the cuts and tears just tenderize a tough piece of meat. You wouldn't use one of those on a steak or something you were going to sear and saute.