★ Organically grown on our farm
Red Beefsteak Tomato is one of the most beloved heirloom tomato varieties, prized for its massive fruits, meaty texture, and rich old-fashioned tomato flavor. Known for producing large vibrant red tomatoes that often weigh over a pound, this classic variety has remained a staple in gardens and kitchens for generations.
The thick juicy flesh and balanced sweetness make Red Beefsteak tomatoes ideal for slicing onto sandwiches, burgers, and salads. Their robust flavor also shines in homemade sauces, salsas, soups, stews, and roasted dishes. The firm texture holds up beautifully when grilled or cooked, making them one of the most versatile tomatoes available.
These vigorous indeterminate plants thrive in warm sunny gardens with fertile well-drained soil and consistent watering. Due to the size and weight of the fruits, sturdy staking or cages are highly recommended to support the sprawling vines and heavy harvests.
Productive, flavorful, and beautifully classic, Red Beefsteak Tomato remains a favorite among home gardeners, market growers, chefs, and tomato enthusiasts alike.
Red Beefsteak Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Tomato
- Growth Habit: Indeterminate
- Fruit Size: Large Beefsteak Type Often Over 1 Pound
- Fruit Color: Bright Red
- Flavor: Rich, Sweet, Balanced Acidity
- Texture: Thick, Meaty, Juicy
- Seed Planting Depth: 1/4-1/2 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 6-9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18-36 Inches
- 100' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Ideal Uses: Slicing, Sandwiches, Burgers, Sauces, Salsas, Roasting
- Special Features: Large Fruits, Excellent Flavor, Highly Versatile
How to Save Seeds
Tomatoes are self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest fully ripe tomatoes for seed saving. Fruits may even be allowed to sit for several days after harvest before processing the seeds.
Cut tomatoes in half and scoop the seeds and pulp into a mason jar with a small amount of water for fermentation. Seal loosely and place the jar in a warm location out of direct sunlight.
After 5 to 7 days, remove floating seeds and mold from the top. Pour the remaining healthy seeds through a fine mesh strainer and dry thoroughly on screens or paper towels, turning seeds often during drying to prevent sticking.
