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) "West Side" beefsteak have been tapered down to beef, fried potatoes, and tossed salad. Butter is sometimes replaced by margarine, and a pasta course makes an occasional appearance, but attendees at beefsteaks still expect to be fed mostly abundant quantities of beef tenderloin. Modern beefsteak attendees often follow an unspoken protocol to leave their bread slices uneaten. Piling them up in front of one's plate instead of consuming them "saves valuable stomach capacity for more beef while simultaneously serving as an informal scorekeeping system". Beefsteak banquets have largely vanished from New York City, where they originated, but remain widespread in