Beefsteak tomato

Beefsteak tomato is a term for very large, fleshy tomato cultivars of *Solanum lycopersicum*, commonly used as slicing tomatoes.

Beefsteak tomato is a term for very large, fleshy tomato cultivars of *Solanum lycopersicum*, commonly used as slicing tomatoes. These tomatoes are known for their size, meaty texture, and relatively small seed cavities, and are usually eaten fresh. The name references their solid, meaty flesh, comparable to a beefsteak cut of meat.

Description

Beefsteak tomatoes are large, fleshy tomatoes with a dense interior and relatively small seed cavities. They are often round or slightly flattened and may show ribbing, especially in some heirloom types. Beefsteak tomatoes are among the largest cultivated tomatoes, with some fruits reaching about 20 cm in diameter and 450 g or more. They usually have numerous small locules, or seed compartments, spread through the fruit. Many beefsteak tomatoes are pink or red, though cultivars may vary in colour.

Cultivation and growth

Many beefsteak tomatoes are indeterminate plants, meaning they keep growing and producing fruit over a long season. Some cultivars are slow to mature compared with smaller tomato types. The plant habit is often indeterminate, continuing growth through the season until frost.

Culinary use

Beefsteak tomatoes are commonly eaten raw, especially sliced for sandwiches and burgers, because their large size and meaty texture hold together well when cut. Their firm, fleshy interior makes them especially suitable for slicing.

Varieties and naming

The name is also used more broadly for a category of large slicing tomatoes, not just one cultivar. Sources describe a wide range of colours and fruit shapes within beefsteak-type tomatoes. The term **beefsteak tomato** is used in American English; **beef tomato** is used in British English.