Vegetables Tomatoes Beefsteak Tomatoes
Beefsteak Tomatoes
Beefsteak Tomatoes
Among the largest tomatoes grown are those in the beefsteak class. Meaty and juicy, beefsteak tomatoes are a favorite for slicing to use in sandwiches and on burgers. The best flavor comes from vine-ripened beefsteaks, but when placed on the counter they will ripen to their final colors: red, orange, pink, dark blue, yellow, green, or black. Choose from organic and conventional, open-pollinated, heirloom and hybrid varieties, all trialed and selected for yield, flavor, appearance, and performance in either field or protected-culture production.
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AAS (All-America Selections) Winners
Big Beef
Nice combination of size, taste, and earliness.
70 Days
One of the best-tasting tomatoes.
78 Days
Unusual variety with full flavor.
72 Days
AAS (All-America Selections) Winners
Celebrity
Long-popular variety with good flavor.
Long-popular variety with good flavor.
72 Days
Greenhouse tomato for fresh market.
Greenhouse tomato for fresh market.
75 Days
More vigorous, higher-yielding Brandywine type.
75 Days
AAS (All-America Selections) Winners
Mountain Merit
Late blight-resistant slicer.
Late blight-resistant slicer.
75 Days
The most widely grown market tomato in the East and Midwest.
The most widely grown market tomato in the East and Midwest.
75 Days
Rivals Brandywine for taste.
78 Days
Bicolor red and yellow fruit.
78 Days
Very good flavor with a broad disease package.
Very good flavor with a broad disease package.
78 Days
Sunny orange fruits with full tomato flavor.
76 Days
Russian heirloom.
80 Days
Crack resistance with good flavor.
Crack resistance with good flavor.
78 Days
Early Brandywine type.
67 Days
Nice combination of size, taste, and earliness.
70 Days
Sets fruit under heat or cold stress.
Sets fruit under heat or cold stress.
65 Days
Great flavor and disease resistance package.
Great flavor and disease resistance package.
76 Days
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