The beefsteak tomato isn’t just big—it’s one of the largest varieties of tomato grown for slicing and sandwiches. Its name comes from its meaty texture, which makes it feel more like a slab of steak than a juicy fruit. A Picture Of Beefsteak Tomato from the 1800s would look surprisingly similar to today’s, proving some good things never change.

Beefsteak tomatoes love the sun, needing full daylight to ripen into their rich red color. Their lobed and sometimes wonky shape makes each Picture Of Beefsteak Tomato a one-of-a-kind creation. Thomas Jefferson was said to have grown similar giant tomatoes at Monticello.

Some heirloom beefsteak varieties have stripes, blending red, green, and even yellow in the same tomato. They’re especially popular among home gardeners because of their size and flavor. Despite their name, beefsteak tomatoes are 94% water, making them a refreshing summer food.

One reason they’re tricky to ship is their soft skin, which bruises easily compared to smaller tomatoes. A Picture Of Beefsteak Tomato on a vine looks more like a red pumpkin than a fruit. You’ll often see them displayed on farmers' market tables like trophies due to their size.

Beefsteak tomatoes can weigh up to 2 pounds each—that's about the size of a small melon. Their flavor is mild and slightly sweet, perfect for pairing with mozzarella in a Caprese salad. The term “beefsteak” started being used in seed catalogs around the late 1800s.

A Picture Of Beefsteak Tomato in cross-section reveals thick walls and small seed cavities. Some people grow them just for their aesthetic—gardeners love entering them in vegetable contests. Unlike Roma tomatoes, beefsteaks aren’t good for sauces—they’re too watery.

Their growing season is long, sometimes taking 80+ days to reach maturity. Beefsteak tomato plants can grow over 6 feet tall with proper support. They’re often grown in cages or tied to stakes because their fruit is so heavy.

In warm climates, a single plant can yield dozens of these jumbo fruits. A Picture Of Beefsteak Tomato can inspire garden envy among your neighbors. Beefsteaks are open-pollinated, meaning seeds saved from them can grow true to type.

Some red beefsteaks have a pinkish tint that deepens as they ripen. The most famous heirloom beefsteak might be the “Brandywine,” known for its strong tomato taste. These tomatoes thrive in rich, well-drained soil and plenty of compost.

Beefsteak tomatoes are low in calories but high in vitamin C and potassium. A single slice can cover an entire hamburger bun—no need for two. You can even grow them in containers if you pick a dwarf variety.

In the 1940s, canning companies avoided beefsteaks due to their inconsistent shape. A Picture Of Beefsteak Tomato in vintage seed ads often featured hand-drawn illustrations. They’re best picked when fully red on the vine to maximize sweetness.

Fried green beefsteak tomatoes are a Southern classic in American cooking. These tomatoes are non-GMO, despite their Frankenstein size. They’re often sliced thick for burgers because they don’t fall apart easily.

Beefsteak varieties also come in yellow, orange, and purple hues. In some parts of Italy, they’re called “cuore di bue” or oxheart tomatoes. A Picture Of Beefsteak Tomato often shows it still on the vine, emphasizing its garden origin.

They pair well with balsamic vinegar, olive oil, and fresh herbs. Beefsteaks are indeterminate growers, meaning they’ll keep producing as long as the weather allows. Their blossoms are large and bright yellow—easy to spot on the plant.

One large tomato can yield enough slices for an entire salad. In blind taste tests, heirloom beefsteaks often beat commercial hybrids. Their skins are thin, so they need gentle handling during harvest.

If you’re growing from seed, start them indoors 6–8 weeks before the last frost. Beefsteak tomatoes are technically berries, botanically speaking. A Picture Of Beefsteak Tomato cut in half shows a pattern that resembles a rose.

Tomato sandwiches made with beefsteaks are a summer tradition in the U.S. South. They originated in South America and were cultivated by the Aztecs and Incas. Beefsteak tomatoes should be stored at room temperature—not in the fridge.

Sun-drying them doesn’t work well because of their high water content. The Guinness record for heaviest tomato is held by a beefsteak-type, weighing over 10 pounds. They need lots of airflow around the plant to avoid fungal diseases.

Pruning lower leaves helps the plant put more energy into the fruit. Some chefs use only beefsteak tomatoes for fresh salsa to get chunky bites. A Picture Of Beefsteak Tomato on a wooden cutting board often appears in cookbooks.

They’re a favorite among vegetarians who use them in hearty sandwiches. The flavor of a ripe beefsteak tomato can outshine any store-bought kind. Every garden with good sunlight deserves at least one beefsteak tomato plant.