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I bet that picture introducing this article is of a brandywine;
I have raised them year after year and the biggest ones on the bottom - the first ones to set - looks like that - even on the biggest, rankest, healthest vines.
Then later in the season the upper ones, but older but about just as big are fine?????
No I have not, but I have tried beef steak tomatoes though. Could this be the same thing?
I also tried ox heart and steak sandwich - steak sandwich was great.
But in the end of trying a whole lot of them of different varieties - I went back to the brandywine.
But that does not mean that I wouldn't try a new variety. I will look around for the Kentucky Beefsteak and see how it is.
I also raise a lot of Rutgers for a good basic - long producing tomato to eat and produce enough to make tomato juice. I am satisfied with it too. Although the blight was close behind as I picked them off the from the bottom to the top this year.