Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description The Classic Beefsteak Tomato is an indeterminate, time-tested slicer known for large, meaty fruits and the balanced, old-fashioned flavor gardeners expect from a true beefsteak. Reaching harvest in about 80–90 days, plants produce generous 10–16 oz fruits (and larger under ideal care) with smooth shoulders and deep red flesh.
Expect a rich, sweet-tart profile with dense, nearly seedless flesh—perfect for thick sandwich slices, burgers, and fresh summer salads. Its sturdy texture also performs well in roasting and quick sauces without becoming watery.
Vigorous vines reach 6–8 feet and benefit from strong staking or caging. Grow in full sun with fertile, well-drained soil and maintain even moisture for best size and crack resistance. A reliable standard for home gardens and markets alike.
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Minimum Seed Count
25
Soil pH
6.0–6.5
Soil Type
Loamy
Sunlight
Full sun
Row Spacing
36 in
Ideal Soil Temp
70–85°F
Seed Depth
1/4 in
Sprouts in
7-14 Day
Life Cycle
Annual
Scientific Name
Solanum lycopersicum
Maturity
80-89 Days
(from transplant)
Grow Location
Container, Garden Plot, Raised Bed, Vertical Gardening, Greenhouse, Community Garden
Non-GMO Safe Seed Pledge
Planting Instructions
Choosing the Right Location:
Light Requirements: Tomato - Classic Beefsteak Tomato thrives in full sun. Select a location that receives at least 6-8 hours of direct sunlight daily.
Soil Requirements: Prefers well-drained, fertile soil with a pH of 6.0-6.8. Although adaptable to various soil types, it grows best in loamy soil enriched with organic matter.
Planting Seeds:
Timing: Start seeds indoors 6-8 weeks before the last expected frost date. Transplant seedlings outdoors after the last frost when the soil has warmed.
Sowing Depth: Sow seeds 1/4 inch deep in seed-starting mix. Cover lightly with soil and water gently.
Spacing: Thin seedlings to 24-36 inches apart when transplanting to allow adequate space for growth. Rows should be spaced about 36-48 inches apart.
Watering:
Initial Watering: Keep the soil consistently moist but not waterlogged until the seeds germinate, which typically takes 7-14 days.
Ongoing Watering: Once established, water deeply and regularly, especially during dry periods. Water the plants at the base to avoid wetting the foliage, which can lead to fungal diseases.
Temperature and Climate:
Preferred Temperature: Tomato - Classic Beefsteak Tomato grows best in warm temperatures ranging from 70-85°F (21-29°C). It can tolerate higher temperatures but may require more frequent watering during extreme heat.
Fertilization:
Feeding: Incorporate organic matter such as compost into the soil before planting. Use a balanced, all-purpose fertilizer at planting time and side-dress with compost or organic fertilizer mid-season.
Pruning and Thinning:
Thinning: Thin seedlings to prevent overcrowding, which can hinder growth and reduce air circulation.
Pruning: Prune suckers (the small shoots that grow between the stem and branches) to promote larger fruit production. Stake or cage plants to support the heavy vines and improve air circulation.
Mulching:
Mulch Application: Apply a layer of organic mulch around the base of the plants to retain soil moisture, suppress weeds, and regulate soil temperature. Avoid piling mulch directly against the stems to prevent rot.
Pest and Disease Management:
Common Pests: Tomatoes can attract pests such as aphids, tomato hornworms, and whiteflies. Use insecticidal soap or neem oil to control these pests if necessary.
Diseases: Ensure good air circulation around the plants to prevent fungal diseases such as blight and powdery mildew. Avoid overhead watering to minimize the risk of mildew and other fungal issues. Crop rotation and proper spacing can also help reduce disease incidence.
How to Grow – Classic Beefsteak Tomato (Solanum lycopersicum)
Watering
Provide 1–1½ inches of water per week, adjusting slightly during hot or dry weather.
Water deeply and evenly to promote strong root development and prevent fruit cracking in these large, thick-skinned fruits.
Use drip irrigation or soaker hoses to deliver consistent moisture directly at the root zone and reduce leaf wetness.
Avoid overhead watering, especially late in the day.
Mulch 2–3 inches deep with straw, compost, or shredded leaves once the soil warms to retain moisture and stabilize temperature.
Tip: Steady soil moisture helps prevent splitting and blossom end rot, both common issues in large-fruited beefsteak varieties.
Fertilizing
Before planting, work 2–3 inches of compost or aged manure into the soil.
Feed every 2–3 weeks during vegetative growth with a balanced organic fertilizer (10-10-10 or equivalent).
Once flowering begins, switch to a low-nitrogen, high-potassium blend (5-10-10) to encourage heavy fruiting and rich flavor.
Add calcium or kelp extract monthly to prevent nutrient deficiencies and improve overall plant vigor.
Avoid excessive nitrogen—lush foliage delays fruit ripening and can increase susceptibility to pests.
Tip: Consistent, moderate fertility results in firm, well-shaped fruits with better storage quality.
Weeding & Mulching
Keep planting beds weed-free to reduce pest habitat and nutrient competition.
Apply 2–4 inches of organic mulch (straw, compost, or shredded bark) to retain soil moisture, cool the root zone, and suppress weeds.
Weed gently near stems to protect shallow feeder roots.
Sun & Heat Management
Provide 6–8 hours of direct sunlight daily for optimal fruit color and sugar content.
Ideal air temperature range: 75–90°F (24–32°C).
In heat exceeding 95°F (35°C), use 30–40% shade cloth to protect blossoms and reduce fruit sunscald.
Ensure strong airflow between plants to decrease humidity and prevent fungal growth.
Tip: Steady light and moderate warmth yield the best texture and flavor—avoid extreme temperature swings during flowering.
Spacing & Support
Space plants 30–36 inches apart with 36–48 inches between rows.
As a vigorous indeterminate variety, Classic Beefsteak requires sturdy cages, stakes, or trellises to support its heavy fruit clusters.
Train vines vertically for easier harvesting and increased airflow.
Remove lower leaves beneath the first flower cluster to reduce soil splash and the risk of early blight.
Tip: Use wide, heavy-duty cages or reinforced trellises—fruits often exceed 1 lb and can stress branches.
Encourage beneficial insects: Interplant with nectar-rich plants like dill, coriander, and sweet alyssum to attract hoverflies, lacewings, and parasitic wasps that suppress aphids and whiteflies.
Enhance pollination: Include continuous-blooming flowers (calendula, cosmos, or native asters) nearby to sustain bee activity throughout the season.
Crop rotation: Avoid planting tomatoes after other nightshades (peppers, potatoes, eggplants) for 2–3 years to reduce soilborne disease buildup. Rotate with legumes or grains for improved soil health.
Soil ecology: Maintain mulch or cover crops between seasons to build organic matter and support beneficial microbes.
Tip: Biodiverse planting and rotation patterns are supported by research as effective strategies for long-term pest and disease management.
Container Growing
Grow in large containers (minimum 25–30 gallons) with a strong trellis or cage for vertical support.
Use high-quality organic potting mix with compost and perlite for aeration.
Monitor moisture daily—large-fruited types require steady hydration for consistent ripening.
Feed every 10–14 days with compost tea or diluted organic fertilizer for sustained productivity.
Tip: Mulching container surfaces reduces moisture loss and temperature stress on roots, improving fruit uniformity.
Season Extension
Use row covers or tunnels early in the season to protect seedlings and retain warmth.
Preheat soil with black plastic mulch in cooler regions before transplanting.
As frost approaches, remove new blossoms 4 weeks before the first frost to direct energy into ripening existing fruits.
Harvest nearly ripe fruits before frost—they’ll finish ripening indoors at 65–70°F (18–21°C).
Tip: Classic Beefsteak’s thick flesh ripens evenly indoors, maintaining its rich, traditional tomato flavor.
Harvesting:
Harvest when fruits achieve their full, rich red coloration and a slight softness near the blossom end. Typical fruits weigh 10–16 ounces, though larger specimens can exceed one pound. Their broad, slightly flattened shape and smooth shoulders are the hallmark of traditional American beefsteaks.
Use pruning shears or scissors to detach fruit, leaving a short stem to prevent tearing. Pick every few days once ripening begins—this variety ripens progressively, often from the bottom of the plant upward.
Avoid harvesting after rain or irrigation, as excess moisture can cause cracking in these large, thin-skinned fruits. Fruits harvested just shy of full color will ripen evenly at room temperature, maintaining both sweetness and firmness.
Flavor & Culinary Use:
Classic Beefsteak is prized for its quintessential tomato flavor—a perfect equilibrium of sweetness, acidity, and deep umami undertones. Its dense, meaty texture and rich juice content make it a premier slicing tomato.
Perfect for sandwiches, salads, or fresh garden platters, it delivers a robust flavor that holds up well to herbs, oils, and balsamic vinegar. When cooked, the flesh breaks down smoothly, producing full-bodied sauces and soups with balanced acidity.
Because of its size and structural integrity, Classic Beefsteak is also excellent for grilling or stuffing. Its flesh retains a satisfying bite, while the flavor deepens beautifully under heat.
Handling & Storage:
Store harvested fruit at 55–70 °F (13–21 °C) in a shaded, well-ventilated environment. Avoid refrigeration, which reduces aroma and alters texture.
Arrange in a single layer on padded or cloth-lined trays to prevent bruising. With proper care, fruits keep their best quality for 5–7 days at room temperature.
For market transport, harvest fruits at the early blush stage to minimize damage. They will complete ripening naturally over several days without loss of flavor.
Pruning & Support:
Being an indeterminate, Classic Beefsteak requires strong, tall support structures to manage vigorous vines and large fruit clusters. Use cages or stakes at least 7–8 feet tall, tying vines with soft twine as they grow.
Remove lower leaves after establishment to minimize soil splash and disease transmission. Pinch suckers below the first flower cluster to channel energy toward fruit development.
Moderate pruning maintains a healthy canopy—enough leaf cover to shade developing fruit, but open enough for good airflow. Excess pruning can expose fruits to sunscald.
Sun & Water Tips:
Provide 6–8 hours of full sunlight daily to promote flavor and fruit density. In hot climates, offer slight afternoon shade to prevent sunburn and heat stress.
Maintain steady soil moisture through deep, even watering once or twice per week. Avoid fluctuations that can cause cracking or blossom-end rot.
Mulch generously with straw, compost, or shredded leaves once the soil has warmed. This stabilizes root temperature, suppresses weeds, and improves water retention.
Seed Saving:
Select seeds from healthy, high-yielding plants with uniform, well-shaped fruit. Choose those that best represent the variety’s deep red color and balanced flavor.
Allow fruit to ripen fully on the vine to ensure mature seed formation. Scoop the seeds and pulp into a jar with a small amount of water and ferment for 2–3 days to break down the gelatinous seed coating. Stir daily, then rinse thoroughly and spread to dry on a non-stick surface or mesh for 7–10 days.
Store dried seeds in airtight containers in a cool, dark, and dry location. Properly cured Classic Beefsteak seeds remain viable for 4–6 years. Maintain 25–50 feet of isolation from other tomato varieties to preserve genetic purity.
Ecological & Pollinator Notes:
Classic Beefsteak thrives in fertile, well-drained soil rich in organic matter. Its open flowers attract bumblebees and native pollinators, which improve fruit set through vibration pollination.
Interplant with herbs such as basil, oregano, and calendula to support beneficial insects and deter common pests like aphids and whiteflies. Rotate tomato crops every two to three years with legumes or leafy greens to restore nitrogen and maintain soil vitality.
Avoid planting near potatoes or peppers to reduce the risk of shared fungal or bacterial diseases. Maintain at least 30 inches between plants for optimal airflow and sunlight distribution.
Culinary Pairings & Presentation Tips:
Classic Beefsteak is the embodiment of a garden-fresh tomato—bright, juicy, and balanced. Slice thick for sandwiches, layer with mozzarella and basil, or dice for bruschetta. Its dense texture holds up beautifully under light grilling or in hearty summer salads.
Pairs elegantly with olive oil, sea salt, fresh herbs, and mild cheeses. When roasted slowly, it concentrates into a naturally sweet, velvety sauce ideal for pasta or pizza.
For market display, mix with golden and purple heirlooms to highlight its traditional red tone—an enduring symbol of the homegrown tomato at its finest.
Common Pests & Problems — 'Classic Beefsteak' (Solanum lycopersicum)
Insects & Mites
Tomato Hornworms (large caterpillars, defoliation, and fruit chewing)
Controls: Inspect plants daily at dawn or dusk when hornworms are most active. Handpick and destroy any found. Encourage parasitic wasps (Cotesia congregata) to naturally manage populations. Apply Bacillus thuringiensis (Bt) in the late afternoon, ensuring thorough leaf coverage. Keep garden borders clear of weeds and wild nightshades that host adult moths.
Aphids (leaf curling, honeydew, and reduced vigor)
Controls: Use yellow sticky traps to monitor for early infestations. Spray neem oil or insecticidal soap every 5–7 days until aphid levels drop. Attract beneficial insects such as lady beetles, lacewings, and hoverflies through companion planting with dill, fennel, and yarrow. Avoid excessive nitrogen fertilizers that promote soft, aphid-prone foliage.
Whiteflies (leaf yellowing, honeydew, and sooty mold)
Controls: Place yellow sticky traps around plants to capture adults. Apply neem oil or horticultural soap weekly during infestations. Introduce Encarsia formosa wasps for long-term biological control. Remove weeds and lower foliage to increase airflow and reduce whitefly habitat.
Spider Mites (fine webbing, stippling, and bronzed leaves)
Controls: Maintain consistent soil moisture and increase humidity. Hose off plants with water to remove mites and dust. Apply horticultural oil or insecticidal soap every 5–7 days until infestations are under control. Avoid drought stress and hot, dusty environments that promote mites.
Diseases
Early Blight (Alternaria solani) (dark concentric spots on leaves, lower leaf yellowing)
Controls: Rotate crops annually and avoid planting tomatoes near other Solanaceae crops. Apply copper-based fungicide preventively during humid weather. Water at soil level and remove infected leaves immediately. Mulch heavily to prevent soil splash and fungal spread.
Fusarium Wilt (Fusarium oxysporum) (yellowing and wilting, often one-sided)
Controls: Solarize soil before planting to suppress fungal spores. Grow resistant cultivars if possible. Maintain good drainage and consistent watering. Remove infected plants promptly and disinfect tools after contact.
Septoria Leaf Spot (Septoria lycopersici) (numerous small grayish leaf spots, premature leaf loss)
Controls: Keep mulch under plants to prevent soil splash. Apply copper fungicide preventively during wet or humid conditions. Prune lower leaves to promote airflow and remove infected foliage immediately. Avoid overhead irrigation.
Physiological & Environmental Issues
Blossom End Rot (calcium deficiency, dark sunken patches on fruit ends)
Controls: Maintain consistent watering and mulch to retain soil moisture. Test calcium levels and amend with lime or gypsum if needed. Avoid nitrogen-heavy fertilizers that interfere with calcium uptake.
Cracking (caused by irregular watering or heavy rain)
Controls: Keep irrigation consistent to prevent fluctuations. Mulch deeply to stabilize moisture levels. Harvest ripe fruit promptly during wet conditions to prevent splitting.
Sunscald (white or leathery patches from excessive sun exposure)
Controls: Maintain healthy foliage for natural shading. Avoid over-pruning. Use 20–30% shade cloth during periods of extreme sunlight.
Monitoring & Prevention — Quick Checklist
Inspect plants twice weekly for hornworms, aphids, and disease symptoms.
Rotate tomato crops yearly to prevent pathogen buildup.
Maintain mulch to conserve moisture and minimize soil splash.
Water deeply at soil level, keeping foliage dry.
Prune lower leaves to increase airflow while preserving canopy shade for fruit.
Encourage beneficial insects through diverse companion planting.
Remove diseased foliage immediately and disinfect stakes, cages, and tools regularly.
Q: What type of tomato is Classic Beefsteak?
Classic Beefsteak is an indeterminate, open-pollinated slicing tomato (Solanum lycopersicum) celebrated for its large, meaty fruits and quintessential “old-fashioned” tomato flavor. The fruits average 10–16 ounces, with smooth red skin, dense flesh, and minimal seeds — perfect for sandwiches, burgers, and fresh salads. It’s the standard bearer for what most people envision when they think of a classic American tomato.
Q: How long does Classic Beefsteak take to mature?
Expect 80–85 days from transplant to first ripe fruit under ideal growing conditions.
Q: How long does it take for Classic Beefsteak seeds to germinate?
Seeds germinate in 6–10 days at 75–90 °F (24–32 °C) in a moist, well-aerated seed-starting mix.
Q: Does Classic Beefsteak need special soil conditions?
It thrives in deep, fertile soil rich in organic matter with a pH between 6.0 and 6.8. Consistent watering and even soil moisture prevent cracking and ensure smooth skin development.
Q: What spacing do Classic Beefsteak tomatoes need?
Space plants 30–36 inches apart in rows 36–48 inches apart. Provide strong support with stakes or cages, as the heavy fruit clusters can easily weigh down untrained vines.
Q: Do I need more than one plant for pollination?
No. Tomatoes are self-pollinating, though natural airflow or pollinator activity enhances fruit set.
Q: Can I grow Classic Beefsteak in containers?
Yes, but use a large 15–20 gallon container with high-quality soil and a sturdy trellis. Container plants may need daily watering during hot weather.
Q: How tall do Classic Beefsteak plants get?
Plants grow 5–7 feet tall and spread up to 3 feet wide. Pruning helps maintain airflow, control disease, and direct energy toward fruit production.
Q: Why are my Classic Beefsteak tomatoes cracking?
Cracking often occurs due to irregular watering or sudden rainfall following a dry spell. Mulch deeply and water evenly to maintain consistent soil moisture.
Q: How should I harvest Classic Beefsteak tomatoes?
Harvest when the fruits reach a deep, uniform red and feel slightly soft when pressed. Avoid leaving ripe fruit on the vine for long periods to prevent splitting.
Q: How do I store Classic Beefsteak tomatoes after harvest?
Store ripe fruits at 55–70 °F (13–21 °C) in a single layer, stem side down. Avoid refrigeration unless absolutely necessary, as cold temperatures diminish flavor and texture.
Q: Are Classic Beefsteak tomatoes good for cooking?
Yes, though they’re most prized for fresh use. Their balanced acidity and dense flesh make them ideal for slicing, caprese salads, and tomato sandwiches. When cooked, they produce rich sauces and soups with a hearty flavor base.
Q: Are Classic Beefsteak tomatoes heirloom?
While often treated as an heirloom type, Classic Beefsteak is technically an early open-pollinated selection that gained prominence in American gardens in the early 20th century. It descends from traditional European beefsteak lines and helped define the “standard red slicer” class of modern tomatoes.
Q: Why are my Classic Beefsteak fruits not ripening evenly?
Uneven ripening, especially green shoulders, can occur in high heat (>85 °F). Maintain balanced nutrition and partial shading during extreme weather to ensure even coloration.
Q: Can I save seeds from Classic Beefsteak?
Yes. Being open-pollinated, it breeds true to type. Select the healthiest, fully ripe fruits, ferment the seeds in water for 2–3 days, rinse thoroughly, and dry before storing.
History & Culture — Classic Beefsteak Tomato (Solanum lycopersicum)
Tomatoes are one of the greatest agricultural gifts of the Indigenous peoples of the Americas. Long before European contact, Indigenous farmers of western South America and Mesoamerica had already domesticated wild Solanum species, transforming them from small, sour berries into richly flavored, productive crops. Grown in raised fields and terraced gardens, tomatoes became part of a vibrant food system alongside maize, beans, and chili peppers — a living agricultural science that continues among Indigenous growers today.
When tomato seeds traveled across the Atlantic in the 1500s, they carried that legacy with them. European growers, first skeptical, gradually embraced the fruit, refining new forms in Italy, France, and Spain. Yet every variety, from the smallest cherry to the densest paste tomato, still descends from those early Indigenous selections.
The Classic Beefsteak Tomato is the quintessential large, red slicing tomato — the standard by which all others are compared. Known for its massive size, meaty texture, and old-fashioned balance of sweetness and acidity, it embodies the archetype of the American garden tomato. The “beefsteak” style traces back to early open-pollinated lines refined by home gardeners and small farmers in the 19th century, themselves descendants of the Indigenous tomatoes that first reached Europe and later flourished in North America’s fertile soils.
For generations, the beefsteak has represented abundance and nourishment — a symbol of summer harvests and self-reliance. Its continued popularity reflects centuries of careful seed selection by growers who valued flavor and resilience over uniformity or shelf life.
In today’s gardens, the Classic Beefsteak Tomato remains a living heirloom of global history and local pride. Each hefty, sun-ripened fruit carries within it a lineage that began in Indigenous fields thousands of years ago and endures through the hands of every gardener who saves its seed anew.
Saving seeds from Classic Beefsteak Tomato (Solanum lycopersicum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant, well-formed fruits.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the tomatoes to ripen fully on the plant until they are soft.
Collection: Harvest the ripe tomatoes and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Place the seeds and their gel in a container of water. Let them ferment for 2-3 days, stirring daily to separate the seeds from the gel.
Inspection: Rinse the seeds thoroughly to remove any remaining gel and inspect for cleanliness and freedom from mold or pests.
4. Drying Seeds:
Place the cleaned seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within four to six years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different tomato varieties to prevent cross-pollination.
Pollinators: Tomatoes are primarily self-pollinating, but encouraging pollinators can still be beneficial.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Classic Beefsteak Tomato (Solanum lycopersicum) is known for its large, juicy fruits with a robust flavor. It is often used in sandwiches, salads, and sauces.
Tomatoes provide vitamins, minerals, and antioxidants, supporting overall health. Classic Beefsteak Tomatoes are versatile in culinary applications, adding flavor and juiciness to dishes.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Tomato Plants (Solanum lycopersicum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress tomatoes with ~0.1 lb N / 100 sq ft at first fruit set; a light second side-dress after heavy early harvest is optional.
Keep soil evenly moist and mulch to help prevent blossom-end rot (a Ca/moisture issue).
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Tomato Seeds - Indeterminate - Classic Beefsteak
$100 USD
$200
Unit price /
Unavailable
Description The Classic Beefsteak Tomato is an indeterminate, time-tested slicer known for large, meaty fruits and the balanced, old-fashioned flavor gardeners expect from a true beefsteak. Reaching harvest in about 80–90 days, plants produce generous 10–16 oz fruits (and larger under ideal care) with smooth shoulders and deep red flesh.
Expect a rich, sweet-tart profile with dense, nearly seedless flesh—perfect for thick sandwich slices, burgers, and fresh summer salads. Its sturdy texture also performs well in roasting and quick sauces without becoming watery.
Vigorous vines reach 6–8 feet and benefit from strong staking or caging. Grow in full sun with fertile, well-drained soil and maintain even moisture for best size and crack resistance. A reliable standard for home gardens and markets alike.
