Beefsteak tomato

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A cherry tomato and a beefsteak tomato.
A 'Coeur De Boeuf'-cultivar tomato

A beef tomato (British English) or beefsteak tomato (American English)[1] is one of the largest varieties of cultivated tomatoes, some weighing 450 grams (1 lb) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars. While popular among home growers for sandwich making and other applications requiring a large tomato to be eaten raw, beefsteaks are not grown commercially as often as other types, since they are not considered as suitable for mechanization as smaller slicing tomatoes.

Beefsteak tomato top view, bottom view, and a slice.

Common varieties include:

  • Beefmaster VFN (a popular hybrid beefsteak)
  • Beefsteak VFN
  • Big Beef
  • Brandywine (a pink heirloom variety)
  • Bucking Bronco
  • Cherokee Purple a dusky red/purple beefsteak, said to have exceptional flavour
  • Marmande
  • Mortgage Lifter (another popular heirloom tomato)
  • Pink Beefsteak

"Cuore di bue" in Italy and "cœur de bœuf" in France[edit]

Both in Italy, first, and France, later, an original variety of beefsteak tomato is produced, which looks like an heart beef by its form, which is pointing down.

Tomatoe « cuor di bue », the original cuore du bue.

In Italy, the cuore di bue has been registred, but not in France, where some companies continue naming "cœur de bœuf" tomatoes which don't have the same qualities.


See also[edit]

References[edit]

  1. ^ "beef tomato". Cambridge Advanced Learner's Dictionary & Thesaurus. Cambridge University Press. Retrieved 29 June 2012.