Beefsteak tomato

What is Beefsteak tomato?

Large, round slicing tomato with thick walls, meaty flesh, and a wide diameter. Single slices cover a sandwich or burger edge-to-edge, which is exactly why delis and diners default to it.

The standard slicer for NYC deli sandwiches, burgers, BLTs, and diner breakfast plates. Diced for pico de gallo at taquerias, layered in caprese, or chopped into Greek and chopped salads. Local summer fruit is good enough to serve raw with just salt and olive oil.

Beefsteak tomato wholesale price in NYC

For a NYC kitchen, beefsteak tomato is spec'd by the case and compared on a per-unit basis so you can line up suppliers cleanly. It's spec'd as 15 lb.

We refresh the wholesale quote on this item regularly from our supplier network across the metro, so the rate reflects the current market rather than a list price.

Seasonality in the Northeast

Peak is local Northeast summer, roughly July through September (Jersey and Hudson Valley field tomatoes). Off-season supply comes from Florida, Mexico, and greenhouse and is firmer and less flavorful.

Per case or per pound?

Produce is sold by the case, with a per-pound rate shown where it helps you compare. Order on the unit that matches your prep so you're not throwing money out on shrink — perishables don't wait.

Order by count size (4x5, 5x6) to match your slice yield per sandwich. Take them a touch firm and let them finish at room temp; never refrigerate ripe ones or you kill the texture and flavor.