Besides being used in soups, salads, and pasta, tomatoes are a very useful vegetable. They can even be used to make strange foods, like the classic Bloody Mary, bruschetta, ratatouille, and more!
This round, red plant is primarily prepared like a vegetable despite being a fruit from the nightshade family. Tomatoes can come in a medley of colors, including red, yellow, orange, green, and purple. Homegrown says there are over 10,000 different kinds of tomatoes that come in many shapes and sizes. Youre probably most familiar with tomato varieties like cherry, grape, Roma, globe, and Kumato. Another type is the baseball-sized “beefsteak” tomato, which is usually served on burgers and sandwiches with thick slices.
The name “beefsteak” comes from the tomato itself. Does it have anything to do with beef or steak? You might be surprised by the answer.
Why Are Beef Tomatoes Called Beef Tomatoes? Unpacking the History Behind the Name
Take a stroll down the produce aisle and you’ll likely spot plump, crimson beef tomatoes nestled next to the vine-ripened rounds and petite cherry tomatoes. Their large size and meaty texture helps explain the “beef” descriptor But why exactly are these giant tomatoes dubbed beef in the first place?
Let’s explore the history and horticulture behind the beef tomato to understand the story behind its distinct name.
The Origins of the Name “Beef Tomato”
There are a few key theories about how beefsteak tomatoes got their name:
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Size – Beef tomatoes can weigh up to 1 pound and grow over 5 inches wide. Their large, steak-like proportions evoke comparisons to a thick, juicy slice of beef.
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Meaty texture – The firm, succulent flesh of beef tomatoes resembles the fibrous texture of red meat. When eaten raw, their dense interior and mild sweetness tastes somewhat beef-like.
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Beef sandwiches – Sliced beefsteak tomatoes perfectly fit standard sandwich bread. Early 20th century delicatessens likely paired the tomatoes with hot roast beef sandwiches.
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Steak toppings – Beef tomatoes were likely first associated with beef dishes in the early 1900s when they were used as juicy slices atop steaks, enhancing their beefy flavor.
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Heirloom origins – Some historians speculate “beefsteak” distinguishes historic heirloom varieties from modern commercial hybrids.
Botanical Characteristics
So what makes the beef tomato unique from a horticultural perspective? Here are some of its defining traits:
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Large size – Typically over 5 inches in diameter and 4-6 ounces. Can reach up to 1 foot wide and 2 pounds.
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Flattened shape – Oblate, flattened shape spreads the flesh across a large surface area, resembling a steak.
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Ribbed shoulders – Distinctive external ribbing along the tomato’s shoulders.
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Pink to red color – Vibrant red hue resembles raw beef. Some heirlooms are deep pink.
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Meaty flesh – Thick walls with low moisture and seed content gives a substantial, meat-like texture.
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Mild sweet flavor – The taste is milder and less acidic than other tomato types, letting the subtle sweetness come through.
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Few central seed cavities – Typically 3-5 compartments compared to 6 or more in slicing tomatoes, allowing a thicker flesh.
Popular Heirloom & Hybrid Varieties
While heirloom beefsteaks date back over a century, new hybrids have been bred to enhance yield and disease resistance:
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Brandywine – Dating to 1885, this pink heirloom remains a favorite for its distinct earthy flavor.
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Mortgage Lifter – A massive heirloom exceeding 2 pounds developed by Radiator Charlie in the 1940s.
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Big Beef – A modern disease-resistant hybrid that retains the classic beefsteak qualities.
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Beefmaster – A widely adapted commercial hybrid known for its uniform ripening and heat tolerance.
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Pink Beefsteak- A medium-large heirloom with dusky pink skin and juicy red flesh.
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Cherokee Purple – This dusky purple heirloom has a rich, complex flavor with smoky overtones.
Beef Tomato Uses
With their generous proportions and juicy texture, beef tomatoes are ideal for:
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Sandwiches – Burgers, clubs, subs benefit from their thick slices.
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Steaks – Used as a topping for added juice and flavor contrast.
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Kabobs – Firm texture holds up well on skewers.
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Salads – Add hearty substance and bright color to greens.
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Salsa and sauces – Excellent for chunky tomato dishes.
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Canning/preserving – Meatiness keeps texture after processing.
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Caprese – Traditional pairing with fresh mozzarella and basil.
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Roasted – Their mild sweetness intensifies with roasting.
Growing Tips
Beefsteaks require ample space and frequent watering:
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Start seedlings 6-8 weeks before outdoor planting.
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Transplant seedlings when they reach 5-7 inches tall.
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Allow 3 feet between plants and 4-5 feet between rows.
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Use cages or stakes to support the heavy fruits.
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Water 1-2 inches per week and mulch to retain moisture.
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Pick when fully colored but still firm.
The Next Time You Bite Into a Beef Tomato…
The next time you slice into a plump beefsteak tomato, appreciate the fascinating history behind its name. Whether it was the tomato’s steak-like proportions, meaty interior, or early use in beef pairings, it’s easy to see why shrewd farmers labeled it the “beef tomato.”
No matter if you call it a beefsteak, beef, or crimson steak tomato, this juicy giant has earned its place in gardens, kitchens, and sandwiches for good reason. Sink your teeth into a beef tomato and experience its uniquely substantial, succulent nature – a true produce aisle classic.
The double meaning behind beefsteak tomatoes
Beefsteak tomatoes are large, meaty tomatoes that are perfect for slicing due to their unusual thick size. Beefsteak tomatoes are different from other small tomatoes that look like berries. They can also be much heavier—some can weigh over a pound!
MasterClass states that there are five varieties of beefsteak tomato, including the “Cherokee Purple,” which is distinct for its pinkish shade and flavorful taste. There is also the “Brandywine,” “Big Beef,” “Black Krim,” and “Mortgage Lifter.” All of these names may spark your curiosity due to their oddity, but theyre most commonly referred to as just “beefsteak.” Serious Eats says that the word beefsteak actually refers to the category of shape, which is why there is more than one type of beefsteak tomato.
However, the word beefsteak can also be considered a play on words since the word itself means “a thick slice of beef,” according to the Britannica Dictionary. This most likely comes from its beefy size, which can be compared to a large hunk of meat.