Beefmaster

Family: Solanaceae Vegetable

Planting Schedule

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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

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Beefmaster Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Apr 20th	Aug 10th	Nov 8th – Jul 15th
Zone 1b	Apr 6th	Jul 27th	Oct 25th – Aug 1st
Zone 2a	Mar 30th	Jul 20th	Oct 18th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 25th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jul 5th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

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.