Big Beef Tomato

Big Beef was bred by Colen Wyatt at Seminis Vegetable Seeds (now part of Bayer) and released in the early 1990s. It won the All-America Selections award in 1994 — a distinction earned through blind trials across North America, judged on real-world garden performance, flavor, and yield.

What made Big Beef remarkable then, and what keeps it one of the most widely grown tomatoes in America three decades later, is that it solved a problem most gardeners had given up on: how to get heirloom-quality flavor with hybrid-level reliability. Before Big Beef, the conventional wisdom was that you either grew flavorful heirlooms and accepted the disease losses, or you grew bulletproof hybrids and accepted mediocre taste.

Big Beef refused that trade-off. The disease resistance package — VFFNAStT — is one of the most comprehensive available in a beefsteak. The flavor consistently surprises people who assume hybrids can't taste this good. That combination is why Big Beef has outlasted dozens of competitors and remains a staple in seed catalogs more than 30 years after its release.

Classic beefsteak, 10–12 oz, deep red, smooth, and globe-shaped. The kind of tomato that looks like the picture on a seed packet — because it literally was, for years. Thick walls, good juice, firm enough to slice clean but tender enough to eat with pleasure.

The flavor is rich and well-balanced — sweet and acidic in the right proportions, with a full, round tomato taste that doesn't lean too far in any direction. It won't shock you the way Cherokee Purple does. What it will do is deliver, every single time, on every single plant, all season long.

This is the tomato you grow when you want to fill a kitchen counter with perfect, reliable, genuinely good fruit.

Fresh: Thick slices on a BLT. This is arguably the best BLT tomato in existence — firm enough to hold up, flavorful enough to matter, big enough to cover the bread edge to edge.

Sliced: With salt and nothing else. Big Beef doesn't need a recipe. It needs a knife and a plate.

Cooked: Makes a well-balanced, all-purpose tomato sauce. Not as deep as a paste type, not as smoky as Cherokee Purple — just solid, dependable, good tomato flavor in everything you make.

Grilled: Halve, brush with oil, grill cut-side down for 3–4 minutes. The thick walls hold up to heat without falling apart.

We grow in soil and season with attention to flavor and health of the plant. Ask us what we're harvesting this week.