I'm now slicing 'Pink Brandywine' and they are as good as 'Pineapple. Firm flesh and not too many seeds although the flavour is perhaps not as good as some but certainly better than standard supermarket toms. There is, of course, the problem of blossom end rot which always seems worse on beefsteak varieties but I will certainly grow those two varieties again. Some of the heavily-ribbed varieties I find are even more prone to BER than the smoother beefsteaks.