Hi Charley,
It is a vigorous plant and productive. I have drawers full of beefsteaks I have developed, and in the "gourmet" category, this one is tops.
The minimal requirements for us to release a tomato are:
1. Excellent flavor under the "best" conditions, and very good flavor under most all conditions.
2. Vigorous growth in our fields, under moderate disease pressure, and good vigor in at least a few other places.
3. Good production, and we avoid very late maturing varieties.
We also go in for interesting looks (and almost always stripes), but that is pretty obvious to anyone who looks at a few of our tomatoes.
And last but not least -- you'll never find me hyping a tomato as "our best" beefsteak now, and another "best" beefsteak next week or next month. We have no interest in rolling out all of the mediocre or pretty good tomatoes we have developed over the years (most we have discarded anyway). For us quality trumps quantity.
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