Red Beefsteak Tomato is a classic favourite in the summer garden, known for its impressively large size, rich flavour and dense, juicy flesh. These tomatoes are a top choice for slicing, sandwiches, sauces and preserving. The plants are strong and productive, with good resistance to common tomato diseases, and the fruit ripens well even off the vine when picked with its stem attached—perfect for extending your harvest.

Where Can You Grow Red Beefsteak Tomato?
Best grown in Zones 3–9 in full sun and fertile, well-drained soil. Excellent in garden beds, greenhouses, or large containers with support.

History and Historical Uses
Beefsteak tomatoes have long been grown for their culinary versatility and flavour-packed flesh. These late-season producers have remained a staple for gardeners and chefs alike, valued for their yield and dependable performance in a variety of climates.

Canadian Zone Information
Zones 8-9: Direct sow or transplant outdoors after last frost; full season harvest.
Zones 5-7: Start indoors 6–8 weeks before last frost; transplant after danger of frost.
Zones 3-4: Start indoors early and transplant into greenhouse or protected outdoor space.

How to Grow and Harvest Red Beefsteak Tomato

Planting: Sow seeds 6mm (1/4in) deep indoors; transplant 45–60cm (18–24in) apart.
Watering: Water deeply and regularly; avoid wetting leaves to prevent disease.
Harvesting: Pick fruit when deep red and slightly soft, or harvest with stems to ripen indoors.
Maintenance: Stake or cage for support; prune lower leaves and suckers to increase airflow.

Seed Saving Tips for Future Supply

Select Healthy Plants: Choose fully ripe fruit from vigorous, disease-free plants.
Extract Seeds: Scoop seeds and pulp into a jar; ferment for 2–3 days to remove gel coating.
Clean and Dry: Rinse seeds thoroughly and dry on a screen or paper towel.
Storage: Store in a cool, dry place in an airtight container for 4–6 years of viability.

Certified Organic By
Islands Organics Producers Association (Cert#1962)