Why do they do this?


 
Indeed, why is the question. Top sirloin is one of my favourite cuts. I've never even considered "tenderizing" it. No need. I just don't know.
 
If people want to tenderize, they should do it themselves. People are like sheep sometimes though. "It must be good if it is already tenderized" .
 
I bought it a time or two and then bought a couple of meat hammers (rubber spiked tenderizing mallets) ~3 years ago when I had a little chicken-fried steak phase.



mmmmmmmmmm.............. chicken-fried steak

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As to why the stores tenderize, many people buy sirloin not because of taste/texture preference, but because it's usually the least expensive "steak" cut. At the same time, they want a really tender steak. So, some stores blade sirloin to make it more tender. Some restaurants do the same thing with a Jaccard.


BTW, the worry isn't about "cross contamination" coming from something else. Rather, it's about surface bacteria being driven down into the meat where it's shielded from the bacteria killing direct heat.
 
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