Is there really a difference..oblate/bs

patty_b · February 25, 2010

Just wondering...I stumble when describing tomatoes if they are really red or dark pink.......I now know to look for the yellowed dry skin of the reds and clear for the pinks, but is there really a difference between oblate(flat on bottom) and beefsteak? Patty

**Lee** · February 25, 2010

I think of them as two different characteristics. I agree with your description
of oblate as being flat on bottom vs. rounded.
However, I usually refer to beefsteak as a characteristic of the interior structure
of the tomato. (ie. having small to very small seed locules)

Just my .02.....

Lee

patty_b · February 25, 2010

Ummm, I wasn't considering the inside!! Thanks, Lee.

mjc · February 25, 2010

Oblate also refers to being more a flattened sphere than being the irregular shape that many beefsteaks tend towards.

brokenbar · February 25, 2010

I find that many large beefsteak have similar if not the exact same charachteristics (interior) as many of the paste varieities although I find the beefsteaks are usually not as dry-fleshed. Many of the paste varieities defy outside description...ugly bulging, lumpy things...I am sure that Park Seed or Burpees will not be using my description in their catalogs.

Heck...even the "oxhearts" are mostly not heart-shaped...Must be really confusing for new growers...

Tania · February 25, 2010

Quote:

Originally Posted by mjc

Oblate also refers to being more a flattened sphere than being the irregular shape that many beefsteaks tend towards.

That's how I'd define it too - well put!

Tania

February 25, 2010	#1
patty_b Tomatovillian™ Join Date: Jan 2006 Location: Ohio Posts: 487	Is there really a difference..oblate/bs Just wondering...I stumble when describing tomatoes if they are really red or dark pink.......I now know to look for the yellowed dry skin of the reds and clear for the pinks, but is there really a difference between oblate(flat on bottom) and beefsteak? Patty

February 25, 2010	#2
Lee Tomatopalooza™ Moderator Join Date: Jan 2006 Location: NC-Zone 7 Posts: 2,188	I think of them as two different characteristics. I agree with your description of oblate as being flat on bottom vs. rounded. However, I usually refer to beefsteak as a characteristic of the interior structure of the tomato. (ie. having small to very small seed locules) Just my .02..... Lee __________________ Intelligence is knowing a tomato is a fruit. Wisdom is knowing not to put one in a fruit salad. Cuostralee - The best thing on sliced bread.

February 25, 2010	#5
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I find that many large beefsteak have similar if not the exact same charachteristics (interior) as many of the paste varieities although I find the beefsteaks are usually not as dry-fleshed. Many of the paste varieities defy outside description...ugly bulging, lumpy things...I am sure that Park Seed or Burpees will not be using my description in their catalogs. Heck...even the "oxhearts" are mostly not heart-shaped...Must be really confusing for new growers... __________________ "If I'm not getting dirty, I'm not having a good time."

February 25, 2010	#4
mjc Tomatovillian™ Join Date: Jun 2009 Location: WV Posts: 603	Oblate also refers to being more a flattened sphere than being the irregular shape that many beefsteaks tend towards.