Beefsteak tomato Italy, first, and France, later, an original variety of beefsteak tomato is produced, which looks like a heart beef by its form, which is pointing down. 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. Beefsteak tomato A beef tomato (British English) or beefsteak tomato (American English) is one of the largest varieties of cultivated tomatoes, some weighing or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to
Beefsteak (banquet) with one's fingers and not being afraid to get messy were integral to the culture of the beefsteak. No matter which type of beefsteak a diner attended, the main course was beef loin dipped in butter-based sauce and served thinly sliced on rounds of bread (day-old bread, at East Side beefsteaks; fresh toast, at West Side). Napkins were considered unnecessary; diners generally wore aprons with which they could wipe the grease off their hands. Food was dispatched from the kitchen laid out on trays and waiters continued bringing out trays until diners could literally eat no more (In his "New