Beefsteak tomatoes taste like cardboard soaked in rainwater. I can basically never come up with a reason why I would use one even relative to those other supermarket varietals. So if you try to super-size fruit based on the beefsteak mutation, odds favor either nothing useful happening (
tomatoes are not a fruit derp, tomatoes are a fruit and not a vegetable; got my pedantry backwards) or else you will get inconveniently large, flavorless fruit.
As big a personal stake as I have in the science business, we kind of have a crap record when it comes making fruit more awesome. We can make fruits that are easier to grow, prettier, produce larger yields, resist disease and get ripe only when we want it it to ripen, and I guess that is a big Bidening deal for an increasingly urban planet. A lot of that means the difference between having fruit and not having fruit at all. On the other hand I cannot find a lot of enthusiasm for ‘beefsteak’ strawberries, mangoes or cherries.
I get the need to breed fruit with consistent size, flavors and other properties. You lose some taste in the trade-off but you gain the ability to grow and deliver product at otherwise impossible scales. On the other hand beefsteak tomatoes and beefsteakified fruit just seem like a pointless waste. Grouch grouch grouch. Give me some funky-looking heirloom paul robesons or bear claw tomatoes, some salt and balsamic vinegar and I’m in heaven.