BeefSteak Tomato Seeds

Beefsteak Tomato (Solanum lycopersicum) is a classic heirloom variety celebrated for its large, meaty, and juicy fruits with a rich, robust flavor. These massive, slightly ribbed tomatoes can weigh up to a pound or more, making them ideal for slicing, sandwiches, and fresh eating. The bright red, thick-walled fruits are known for their superb texture and balanced acidity, offering an unbeatable taste that’s perfect for both home gardens and farmers' markets. Beefsteak tomatoes are indeterminate, meaning they continue to produce fruit throughout the growing season.

• Approximately 100 Seeds Per Pack
  
• Type: Open-pollinated, Indeterminate, Warm Season
  
• USDA Zones: 3–11
  
• Days to Germinate: 7–14 days
  
• Days to Maturity: 75–85 days
  
• Plant Height: 4–6 feet (with support)
  
• Sunlight: Full Sun
  
• Soil: Rich, Well-draining, Slightly Acidic (pH 6.0–6.8)
  
• Flavor: Rich, robust, balanced acidity
  
• Use: Slicing, sandwiches, fresh eating, sauces

Uses

Beefsteak Tomatoes are highly versatile and flavorful:

• Sliced: Thick, juicy slices for sandwiches, burgers, and salads.
• Fresh: Enjoy raw with a sprinkle of salt, or in Caprese salads.
• Cooked: Excellent for slow-simmered sauces, roasting, or grilling.
• Preserved: Perfect for canning and making hearty tomato sauces.

Growing Instructions

Start Beefsteak Tomato seeds indoors 4–8 weeks before the last frost date. Sow seeds 1/4 inch deep in seed-starting mix and keep them warm (70–80°F) for optimal germination. Transplant seedlings outdoors once temperatures remain consistently above 50°F, spacing plants 18-24 inches apart. Beefsteak tomatoes require sturdy support, such as cages or stakes, to support the heavy fruit load. Water consistently and mulch to retain moisture. Harvest when fruits are fully red and slightly soft to the touch. Regular pruning of lower leaves improves airflow and reduces disease risk.