Big Beef

Big Beef's vines resist many of the common problems that can trouble other tomato plants. This early-maturing variety yields well, producing red beefsteak tomatoes that typically weigh 12 to 16 ounces.

Big Beef's large, firm fruit and old-fashioned flavor make it well suited for slicing, and it is a good choice for sandwiches, salads, and other fresh preparations.

Compared with other beefsteak types, Big Beef is notably early and sets fruit reliably even in cool, wet weather. It grows well across a wide range of conditions, a trait that earned it an All-America Selections designation in 1994 and helped it become a national favorite. It also carries resistance to verticillium wilt, two races of fusarium wilt, root-knot nematodes, alternaria stem canker, gray leaf spot, and tobacco mosaic virus, giving it protection against several common soil-borne and foliar diseases that can otherwise discourage gardeners. Its flesh has a pleasant taste that balances sweetness and acidity.

Big Beef arrived in 1994, the culmination of efforts to combine old-fashioned beefsteak flavor with modern disease resistance in a single variety. It was bred by Colen Wyatt, regarded as one of the most successful home garden vegetable breeders of the late 20th century, who also developed the Celebrity and Husky Gold tomatoes, both likewise All-America Selections winners.