Norfolk Beefing

Apple

Norfolk Beefing

Origin/History

Norfolk Beefing originated in Norfolk, England, and was brought into notice about 1800, according to Bunyard (1920), who cites Ronalds (p. 33) as an early reference. Elliott (1865) and Thomas (1903) both identify it as English.

Tree

Growth is vigorous, producing a spreading, open tree; bearing is described as fertile (Bunyard). Leaves are round, dark green, large, flat, and coarsely curved serrate (Bunyard). No further tree characteristics described in sources.

Fruit

Size and Form

Sources conflict on size: Elliott (1865) and Thomas (1903) both describe the fruit as large, while Bunyard (1920) rates it medium, giving measurements of 3 inches by 2½ inches. All three sources agree on a flattened form — Elliott describes it as "flat," Thomas as "oblate," and Bunyard as "round flattened."

Stem

Very short, set in a deep cavity that is slightly russeted (Bunyard).

Cavity

Deep, slightly russet (Bunyard).

Calyx

Eye open (Bunyard).

Basin

Wide and ribbed (Bunyard).

Skin

Ground color green, nearly covered with dull brown crimson (Bunyard). Elliott describes the color as dull red on greenish. Thomas records dull red. The sources are consistent in describing a predominantly dull red surface over a green ground.

Flesh and Flavor

Flesh is firm (Thomas; Bunyard). Bunyard describes it as greenish-yellow in color and acid in flavor. Elliott characterizes the flavor as sub-acid. Thomas rates the flesh "poor" for cooking — a negative quality assessment not echoed by the other sources.

Core/Seeds

Not described in sources.

Season

Elliott gives the season as November to May. Bunyard places the culinary season as lasting until April, noting the fruit "keeps plump till the end." Thomas independently confirms it is a good keeper.

Uses

Elliott identifies it as good for drying. Thomas and Bunyard both classify it primarily as a cooking/culinary variety. Elliott's mention of drying is not corroborated by the other sources.

Subtypes/Variants

Not described in sources.

Other

Not described in sources.

Book Sources

Described in 3 period pomological works

View original book sources (3)

NORFOLK BEAUFIN. Read's Baker, | Catshead Beaufin. Foreign. Large, flat, dull red on greenish ; flesh, sub-acid, good drying. November to May.

— F.R. Elliott, The Western Fruit Book (1865)

Norfolk Beaufin. Large, oblate, dull red; flesh firm, poor—cooking. Good keeper. English.

— John J. Thomas, The American Fruit Culturist (1903)

NORFOLK BEEFING.

Ronalds, p. 33. G., Schoener von Norfolk. (Catshead Beaufin, Red Beefing, Taliesin, Winter Beefing.)

Culinary, till April, medium, 3 by 2½, round flattened. Colour, green nearly covered with dull brown crimson. Flesh, firm, greenish-yellow, acid. Eye, open in a wide ribbed basin. Stem, very short, in a deep slightly russet cavity. Growth, vigorous, making a spreading open tree; fertile. Leaf, round, dark green, large, flat, coarsely curved serrate. Origin, Norfolk; brought into notice about 1800. A useful late fruit, keeping plump till the end.

— E.A. Bunyard, A Handbook of Hardy Fruits (1920)

Catshead Beaufin NORFOLK BEAUFIN Norfolk Beaufin Read's Baker Red Beefing Taliesin Winter Beefing