Beefsteak
Solanum lycopersicum 'Beefsteak'
The classic giant of the tomato world, producing massive fruits that can weigh over a pound each. These impressive slicing tomatoes have been a garden favorite for generations, offering substantial, meaty slices perfect for sandwiches and burgers. Their size and reliable production make them a must-have for gardeners who want to impress with truly spectacular harvests.
Harvest
85-90d
Days to harvest
Sun
Blossom-End Rot of Tomato
Zones
10–11
USDA hardiness
Height
1-10 feet
Planting Timeline
Showing dates for Beefsteak in USDA Zone 7
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Beefsteak · Zones 10–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | April – April | June – July | — | September – October |
| Zone 4 | March – April | June – June | — | September – October |
| Zone 5 | March – March | May – June | — | August – October |
| Zone 6 | March – March | May – June | — | August – October |
| Zone 7 | February – March | April – May | — | July – September |
| Zone 8 | February – February | April – May | — | July – September |
| Zone 9 | January – January | March – April | — | June – August |
| Zone 10 | January – January | February – March | — | May – July |
Complete Growing Guide
Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist. Water: Blossom-End Rot of Tomato, Pepper, and Watermelon. Height: 1 ft. 0 in. - 10 ft. 0 in.. Spread: 1 ft. 0 in. - 4 ft. 0 in.. Spacing: 3 feet-6 feet. Growth rate: Rapid. Maintenance: High. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.
Harvesting
The fruits are smooth, shiny, glossy, and are classified as berries. The size, shape, and color will vary depending on the variety or cultivar. The color of the fruits may be red, yellow, orange, green, purple, or pink. The fruits may contain over 100 yellow to light brown seeds.
Color: Gold/Yellow, Green, Orange, Pink, Purple/Lavender, Red/Burgundy, Variegated. Type: Berry. Length: > 3 inches. Width: > 3 inches.
Garden value: Edible, Showy
Harvest time: Fall, Summer
Bloom time: Fall, Summer
Edibility: The fruits or berries of the tomato are edible. They may be eaten raw, cooked, dried, or processed. They are a rich source of Vitamin A, Vitamin C, folic acid, and antioxidants. Lycopene is an antioxidant that gives the tomato its rich red color. Many plants will drop fruit when ripe or the fruit will come off easily. Tomatoes will continue to ripen once picked. Store them at room temperature.
Storage & Preservation
Store fully ripe beefsteak tomatoes at room temperature for 3-5 days, stem-side down to prevent moisture loss. Never refrigerate unless overripe—cold temperatures destroy their flavor compounds and create mealy texture. For slightly underripe fruits, place in a paper bag with a banana to accelerate ripening.
Due to their size and high water content, beefsteaks aren't ideal for traditional canning but excel at other preservation methods. Slice and freeze on parchment-lined trays, then transfer to freezer bags for up to 8 months—perfect for winter cooking. Core and stuff with rice or grain mixtures before freezing whole. Make and freeze fresh tomato sauce, taking advantage of their meaty texture and mild flavor. Dehydrate thick slices in a dehydrator or low oven (135°F) for 8-12 hours to create intensely flavored tomato leather or chips.
History & Origin
Beefsteak tomatoes represent one of America's oldest and most beloved heirloom categories, with origins tracing back to the late 1800s. Unlike many modern varieties bred for uniformity, 'Beefsteak' developed as a regional type rather than a single cultivar, with gardeners across the Northeast and Midwest selecting for increasingly larger fruits throughout the early 1900s.
The variety gained prominence during the Great Depression when home gardeners prized tomatoes that could provide substantial nutrition and satisfy hunger with just one or two fruits. Seed companies began offering 'Beefsteak' selections in their catalogs by the 1920s, though considerable variation existed between different strains.
The name 'Beefsteak' reflects both the tomato's substantial, meaty texture and its deep red color reminiscent of raw beef. This variety represents the American ideal of 'bigger is better' in gardening, becoming a symbol of abundance and successful cultivation. Many regional strains developed over decades, with gardeners saving seeds from their largest, best-flavored fruits, creating the genetic diversity that makes beefsteak tomatoes adaptable to various growing conditions while maintaining their signature massive size.
Advantages
- +Attracts: Bees, Pollinators, Predatory Insects
- +Wildlife value: The plant is pollinated by bees, especially bumblebees.
- +Edible: The fruits or berries of the tomato are edible. They may be eaten raw, cooked, dried, or processed. They are a rich source of Vitamin A, Vitamin C, folic acid, and antioxidants. Lycopene is an antioxidant that gives the tomato its rich red color. Many plants will drop fruit when ripe or the fruit will come off easily. Tomatoes will continue to ripen once picked. Store them at room temperature.
- +Fast-growing
Considerations
- -Toxic (Leaves, Stems): Medium severity
- -High maintenance
Companion Plants
Plant Together
Basil
Repels aphids and whiteflies, may improve tomato flavor
Marigold
Deters nematodes and repels hornworms and other pests
Carrots
Loosens soil around tomato roots and doesn't compete for space
Parsley
Attracts beneficial insects and acts as living mulch
Peppers
Similar growing requirements and compatible root systems
Oregano
Repels aphids and spider mites while attracting pollinators
Chives
Repels aphids and may help prevent fungal diseases
Nasturtium
Acts as trap crop for aphids and cucumber beetles
Keep Apart
Black Walnut
Produces juglone toxin that causes tomato wilt and death
Fennel
Inhibits tomato growth through allelopathic compounds
Corn
Both attract corn earworms and compete for similar nutrients
Brassicas
Heavy nitrogen feeders that compete with tomatoes for nutrients
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #321360)
Pests & Disease Resistance
Resistance
Limited resistance; requires good garden hygiene and air circulation
Common Pests
Tomato hornworm, aphids, spider mites, cutworms
Diseases
Blossom end rot, cracking, late blight, fusarium wilt