Vegetable

Beefsteak

A tier

Beefsteak tomatoes are large, often ribbed slicing fruits with thick walls and fewer seed cavities relative to their bulk, built for sandwiches and steakhouse plates. Flesh is meaty rather than watery when well grown; colour is usually deep red, though pink and bi-colour heirlooms share the beefsteak habit. Flavour should be full and balanced—not merely big and bland. Slice thick for burgers, caprese, or grilled sides; salt early to draw juice into a quick dressing. Overripe beefsteaks make excellent rough sauces and soups. Avoid fridge storage; the large fruit shows chill damage and mealy texture quickly.