Meat processed and tenderized for weeks in modern supply chains likely has very little residual glycogen.

“if you're getting meat on the shelf and you're butcher at any store you're going to like how much glycogen is actually left in that meat that meat's been going through the supply chain for weeks well I don't know at least a week I would say a few days for sure typically they hang a steak for like gosh like two three weeks to tenderize it”