To be honest I was not familiar with using baking soda as a tenderizer.  I am a fan of dry brining meats with salt or a combination of salt and other spices which I will leave uncovered in the refrigerator over night or for a few hours depending on the cut.  Usually steaks I leave over night cut up chicken a lot less.

I will have to read up on it and just might have to give baking soda a try.

Thanks for bring it to my attention.