Beefmaster

Family: Solanaceae Vegetable

Sink your teeth into Beefmaster’s richly meaty, classic beefsteak flavor—sun-warmed sweetness balanced by a bright, tangy snap.

At maturity, the fruit forms large, smooth globes with a dense, juicy flesh that holds its shape beautifully, making it a showpiece for thick slices and hearty salads, as well as bold sauces and canning favorites. Grow Beefmaster for a long, satisfying harvest window and a garden-to-table centerpiece that tastes as impressive as it looks.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 18th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Beefmaster’s dense, meat-forward flesh is built for slicing—each bite stays structured with a tangy, crackling brightness instead of turning watery. It also reduces beautifully into thick, clingy sauces and canning classics where body matters as much as flavor.

Best Uses

thick sliced tomato sandwiches that don’t collapse
ice-cold tomato salad with minimal dressing to show the snap
high-heat seared tomato for grilled-style sweetness
bold tomato paste-style sauces that reduce cleanly

Flavor Profile

meaty beefsteak chew sun-warmed sweetness bright tangy snap dense juicy flesh that holds shape

Kitchen Pairings

garlic extra-virgin olive oil fresh mozzarella black pepper balsamic vinegar red wine

Frequently Asked Questions

How do I treat blossom-end rot or fungal spotting on Beefmaster tomatoes (a common disease issue)?

Blossom-end rot on Beefmaster shows up as dark, sunken patches on the blossom end and is driven by inconsistent moisture rather than a lack of nutrients. Water deeply and evenly (avoid letting the soil swing between wet and dry), keep mulch 2–3 in thick, and remove badly infected leaves early to slow fungal leaf spotting; improve airflow by spacing plants and pruning only the lowest heavily diseased foliage. If spotting spreads quickly in humid weather, start with a labeled copper or chlorothalonil spray at the first signs and repeat as the product label directs for tomatoes.

During Beefmaster’s main growing phase, how often should I water and what soil moisture level should I maintain?

For Beefmaster, aim for consistently moist but not waterlogged soil—about 1–1.5 inches of water per week, increasing during hot spells. Water at the base early in the day so moisture reaches the root zone, then check that the top 2–3 inches are dry before watering again to prevent cracking and blossom-end rot. Mulch helps keep moisture steady while you’re forming fruit through the last 60 days.

When are Beefmaster tomatoes ready to harvest and how can I tell they’re fully ripe?

Harvest when fruits are fully colored for Beefmaster (deep red) and the skin is glossy and firm but yields slightly to gentle pressure. At 90 days from transplanting/sowing schedule, check your first clusters often—tomatoes can go from under-ripe to over-soft in just a few warm days. If you see a slight color change beginning at the shoulders, you can pick and let them finish ripening indoors at room temperature for a few days.