Recently a local store had boneless NY strip steak for $4.99/lb. I had them cut me 8 2" steaks and they were not blade tenderized. However, after trimming them, I used my 45 blade Jacard on them before seasoning, vacuum pack and frozen. NY's can have quite a few tough tissues running through them if not cut properly.
Agree that NY steaks can contain quite a few tough tissues/membranes depending on which section of the loin muscle they are cut from. Typically the best cuts are toward the front end of the loin muscle. That same loin muscle becomes more grainy textured and riddled with cartilage (gristle) as it progresses toward the rear of the animal, so it's beneficial for us buyers to carefully observe the quality before buying. In other words, not all NY steaks are the same, even from the same steer!
A great example of this shows up in a Porterhouse steak vs a T-bone steak. Porterhouse steaks are cut farther back on the short loin sub-primal than the T-bone. If you look at the NY side of a Porterhouse steak, you will frequently see a line of gristle (or two) running through the middle of the loin side (NY side) of the Porterhouse. The T-bone has a much more uniform NY side than the Porterhouse since the T-bone is located farther forward on the steer.
Of course the advantage of the Porterhouse cut is its larger tenderloin portion, but that benefit is often offset, in my opinion, by the presence of more gristle in the NY side.
