Tenderness Time

ParkerCook_66639

In preparation for the arrival of my new circulator I downloaded the Polyscience app onto my phone. Under the settings there's an option to add "tenderness time" to your overall cook time, however there aren't any suggestions as to how much time should be added to tenderize your selected cut of meat. There are the 72-hour short ribs and I've seen babybacks done for 48, but what are some recommendations for different types of steaks or other cuts of meat? Is there a general rule-of-thumb that can be applied to most cuts of tough meat?