What makes it a beefsteak?

[Fusion_power]

Take a close look at this photo and you will have one part of what you need. This is a tomato that has Fasciated combined with Heart shaped. The result is an ultra meaty beefy tomato that really sets off a sandwich. The slices in this pic are about 4 inches diameter or maybe just a tad larger and were cut from a single large tomato

http://www.selectedplants.com/garden...eartsliced.jpg

And here is the tomato that the slices came from.

http://www.selectedplants.com/garden...peLPBheart.jpg

DarJones

[carolyn137]

Originally Posted by Suze

Carolyn, if you give me a page # or var name for some variety in your book that you think is a textbook example of a beefsteak, I will scan and post that picture when I get a chance.

Can do Suze, but not ASAP, but will get to it.

Thanks.

[Suze]

So, here are a few pics of what I consider to be "beefsteak"


As yet unnamed selection I made from Bill Jeffers' initial BW x NAR cross that I have been working with for the last 2-3 years in an attempt to get/keep a great tasting red beefsteak that does well in Texas.


Maylor Roth's Orange


Dot's Delight


Terhune


Absinthe

ps - all the plates used in those photos are about a foot wide for scale

[Iva]

This is what a beefsteak looks like to me:

[feldon30]

This thread just got a whole lot more interesting.


Stump of the World

[saltmarsh]

My idea of an early beefsteak

[ddsack]

Hmm, I guess I've been more visually literal in my interpretation of beefsteak. I've simply thought it was varieties of big tomatoes that tended to throw the irregular elongated shape - what Carolyn calls boatshaped, as opposed to a particular inner structure. In my mind, I would not have called all those lovely perfectly round slices of tomatoes, beefsteaks, but Feldon's Stump picture is more what I envisioned. Of course it's all muddied by plants usually producing both shapes. So I appreciate Fusion's input.

Live and learn!

So then, is there a more precise definition of 'slicer ' that I should know - beyond any tomato that is not a stuffer, a paste, or a cherry? Can a beefsteak be a slicer?

[barkeater]

Bark, I'll buy the slab of meat comparison but Travis also said NOT a pinwheel of seeds, which means a multilocular fruit, many seed locules with many seeds, so I'm wondering if multilocular was what you really meant to say.

I guess I was using the medical definition for multilocular: "Having or consisting of many small compartments or cavities." As such, that is what a beefsteak has as compared to most determinate hybrids which have the "pinwheel" segmented-like-an-orange look when sliced crosswise.

[feldon30]

Originally Posted by saltmarsh

My idea of an early beefsteak

File Type: bmp _L044774.bmp (2.81 MB, 23 views)

Impossible to tell from the bottom.

[sirtanon]

Compare this attached photo to some of the above images. I think that will go a long way to explain the term.

...Now I'm hungry.

[smileytom]

So is this a beefsteak, slicer or something else? Its an Aunt Ruby's FWIW

[travis]

It's trying to be, but ain't there yet.

[Fusion_power]

Lol at the ARGG. Yes, it contains the fasciated gene, therefore it qualifies as a beefsteak. If you want to get technical, look at the intermediate locules in the center of the slice.

DarJones

[tgplp]

All these tomatoes look delicious!!! I think I know a beefsteak when I see one, though I'm not so sure about the whole locules thing. Getting there, though

Taryn

[Keiththibodeaux]

When I first read your thread title " What makes it a beefsteak?" I was just gonna answer a good butcher and a sharp knife.