Fruits are very firm, round and slightly flat, about 5cms across and about 4 cms  high with a course, juicy texture. The skin is yellow-green, but with brown-purple and dark red streaks.

Inside, the crisp flesh has a green tint, acidic with a hint of cinnamon.

The apples store well, getting sweeter with keeping, and are even sweet enough to use as desert apples by March the following year. A good cooking and drying apple.

With keeping, they turn a deeper brown or maroon colour, with harder, more solid flesh.

These apples were popular with Norwich bakers and were sent to London fruiterers as a delicacy. They were also used for cider making

It is best cooked whole in a very slow (bread) oven for over 4 – 5 hours.

Uses: Culinary
Parents: Unknown
Flowers: Mid May
Picking: Mid October
Natural Storage: December – April

Where to find the Norfolk Beefing apple: Acorn Bank, Temple Sowerby, Cumbria.