Beef Steaks : Cooking older-grade meat (C-Grade)
Older animals will have much more flavorful meat, but the only way to get the meat tender is to cook for a long time with moisture, at a relatively low temperature. This means braising or steaming. It is unlikely that sous vide methods will provide the temperature necessary to break down the collagen proteins, nor does it usually provide enough moisture. It is really not appropriate to use this grade of meat for steak, or any quick cooking method.

A possible alternative would be to use a marinade which includes fresh pineapple juice or papaya juice. These juices contain enzymes which break down the protein structure of meat and make it more tender, but must be used fresh, as the canning/pasteurizing process denatures the enzymes, making them ineffective.