I'll add in a little background. There is a reason you see these in antique shops more than in modern kitchens. Before WWII, most of the beef that ended up as steaks, came off of grass pastures. They were not butchered until 3-5 years old, older is tougher. It took some serious work with one of these tenderizing hammers to make the meat into soft chewable meals. Since that time, most all the beef is raised in feedlots, fed lots of corn, which packs on the weight faster, the animal gets butchered sooner, and produces much more palatable steaks. Steaks you can eat without chewing for 20 minutes, and maybe loosing a tooth. So, grass fed produces tougher meat, way different marbeling, than the corn fed types. Used to raise cattle here in the Beef state, Nebraska!
