I never buy 'tenderized' meats, because they're usually made from a cut or grade that they couldn't sell without the tenderizing process, and I think the tenderizing process shortens the shelf life of the meat.
Chicken fried steak is always a possibility, or you can cut them up into smaller pieces and use them for stews, ragouts, stroganoff, etc.
If I'm going to make something that requires pounding the meat flat, like Steak Diane, I want a good piece of meat to start with.
I used to buy these frozen tenderized veal cutlets, because it was the only veal available locally, but they would nearly fall apart when cutting them up for something like Veal Zurich (veal in a white wine cream sauce). Fortunately, I can get good veal at the Fareway Meat Market that opened last fall.
I tend to buy 'family pack' sized cuts and trim them down. I'd buy primal or sub-primal cuts but they're so big you have to freeze most of the meat after cutting it. Recently I've been buying the 'thick cut' sirloin. I can get 2-3 days worth of meals from a 1.5 to 1.75 pound steak, plus a bag of trim for my next batch of stock.
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