Kentucky Beefsteak

This German variety has been the most reliable and flavorful yellow (yellow skin) beefsteak I have yet grown. The fruit are usually more numerous than Yellow Brandywine, although they may set later in the season. If you have drought/flood type weather being fickle to your plants, then the Kentucky Beefsteaks might give you some serious cracks in the skin, but that won’t affect the flavor of a perfect low acid tomato slice and nothing else sandwich.