The beefsteak tomato is one of the largest tomato cultivars, with some varieties weighing in at over 2 pounds (0.9 kilograms) per tomato. This meaty tomato is grown in a rainbow of colors, from vibrant red to pale yellow to purple-black. Rather than maintaining a perfectly spherical shape as it develops, it takes on a decided kidney-bean shape, spreading out to the sides. There are many compact seed cavities dispersed throughout the beefsteak tomato, and the core is practically nonexistent. Because of this internal structure, it holds together well when cut, and so is particularly well suited for slicing and eating raw. It is considered by many to be the ideal sandwich tomato. Being an indeterminate variety, the vine will keep growing and producing fruit for the entire summer season. It is one of the slowest-maturing tomatoes, with the largest beefsteak cultivars taking up to 90 days to produce ripe fruit. Typically, the vine will continue to produce and set fruit until the first frost.