Specific cuts of protein require different tenderizing methods since heat can often alter their taste or texture, leaving them rubbery or tough. While growing up, I remember my grandmother pounding meat with a mallet between two pieces of plastic wrap to make her proteins supple. Today, choosing "thin-cut" proteins from the meat department helps when time runs short. These selections don't require additional cooking time; overcooking means dry-tasting protein. 
Consider using alternative methods to tenderize proteins, like utilizing natural elements. In port cities where fishing is significant, chefs go all natural. When tenderizing octopus and squid, they place a cork in the boiling sea water and blanche the cephalopods. After drying them, they're ready for grilling. The cork method is prevalent in Sicily, Spain, and Portugal, where cork trees grow in nearby areas. Resourcefulness means no item in Sicily goes to waste.
After cooking these beauties in ocean water, octopus and squid dishes are tender and delicate—never rubbery or chewy—in taste and texture. Fancy cuttlefish? Save the squid cuttlefish ink for pasta or sauce. It resembles mole in color, and its consistency makes the entire meal rich. Cuttlefish ink is not naturally flavorful until you add salt, butter, cheese, and grilled octopus to the sauce, and it's nothing short of spectacular!
Il sapore è più importante! [Flavor is more important!]