Solanum lycopersicum). A timeless classic beefsteak tomato from the collection of legendary heirloom seed expert William Woys Weaver. Weaver’s grandfather was given the seeds by his friend Dr. Harold E. Martin (1888-1959), who used this variety to create the True Black Brandywine tomato. Ideal for slicing, the fat, oblate fruit about 4 to 5 inches in diameter features maroon or brownish-purple flesh with a red “bloody” center. It received the name Beefsteak because it resembled raw-aged beef. This meaty slicer lends itself beautifully to a range of culinary interpretations, and it is especially appreciated for its mighty heft and balanced smoky-sweet flavor. Treat it as a late-season tomato. True Beefsteak tomatoes thrive in well-draining, nutrient-rich soil with a slightly acidic pH (6.0–6.8). Add compost or well-rotted manure to improve fertility. Choose a spot that receives full sun, as these tomatoes need 6–8 hours of direct sunlight daily. Due to the heavy fruit, plants should be staked or caged.Water consistently, aiming for 1–2 inches per week. Water at the base of the plant to prevent wet foliage, which can lead to disease. Apply a balanced fertilizer or compost at planting and side-dress with additional fertilizer when the first flowers appear. Use mulch to retain moisture and regulate soil temperature.
