Yumshaki is premium beef from hand-selected Polish heifers, carefully chosen for its marbling and tenderness. Aged for at least 21 days, the beef stands out for its fine intramuscular fat, rich beef flavour and juicy texture. At Gustor, Yumshaki is available as striploin steak and côte à l’os (bone-in rib steak). An exceptional choice for lovers of beautifully marbled steaks with a distinctive flavour and a pleasantly tender bite.
What is Yumshaki?
Yumshaki is a selection of Polish beef in which the quality of each individual cut takes precedence over origin alone.
Our butchers hand-select the beef, paying particular attention to its marbling: the fine streaks of fat running through the muscle.
Yumshaki is not a separate cattle breed, but a carefully curated beef selection in which marbling, tenderness and flavour are key criteria.
For full cooking instructions and our tips on achieving the ideal doneness, see the bottom of this page.
Why is Yumshaki selected from heifers?
A heifer is a female bovine that has not yet calved.
Yumshaki is sourced from carefully selected Polish heifers. Selection focuses primarily on the characteristics of the beef itself, including attractive marbling and a fine texture.
What makes Yumshaki’s marbling so special?
Marbling refers to the fine streaks of fat found between the muscle fibres.
In Yumshaki, this intramuscular fat is an important selection criterion. It contributes to juiciness, flavour and a pleasant texture.
The exact degree of marbling may vary from one cut to another.
Beautiful marbling is an essential part of the flavour experience of a quality steak.
Aged for at least 21 days for enhanced flavour
Yumshaki is aged for at least 21 days.
During this period, natural processes contribute to the development of flavour and texture.
Combined with its carefully selected marbling, this results in a richly flavoured steak.
What does Yumshaki taste like?
Yumshaki has a rich, distinctive beef flavour.
Its fine marbling creates a luxurious, juicy mouthfeel, while ageing adds extra depth of flavour.
Yumshaki striploin or côte à l’os: what is the difference?
Yumshaki striploin steak
A beautifully marbled boneless steak, suitable as an individual portion or for sharing.
Yumshaki côte à l’os
A generous bone-in steak, ideal for lovers of substantial cuts and an impressive centrepiece at the table.
Which Yumshaki cut is right for your guests?
- Striploin steak of approximately 300 g: serves 1 person.
- Striploin steak of approximately 500 g: serves 1–2 people.
- Côte à l’os of approximately 1 kg: serves around 2 people.
The exact quantity depends on appetite and side dishes.
With a côte à l’os, remember that part of the weight comes from the bone.
Delivered fresh and keeps for 8 days
At Gustor, Yumshaki is carefully cut, individually vacuum-packed and delivered fresh and chilled.
The beef keeps for 8 days after delivery, provided the vacuum packaging remains intact and it is stored correctly at a maximum temperature of 6°C.
Always check the use-by date on the packaging.
Would you like to keep the beef for longer? You can freeze it in its original vacuum packaging.
Allow it to thaw slowly in the refrigerator before use.
Why buy Yumshaki from Gustor?
- Hand-selected beef from Polish heifers.
- Selected for marbling and tenderness.
- Aged for at least 21 days.
- Available as striploin steak and côte à l’os.
- Carefully cut and individually vacuum-packed.
- Delivered fresh and chilled.
- Keeps for 8 days after delivery when stored correctly.
Yumshaki – The Marbled Beef. For those who expect more from a steak than tenderness alone.
Frequently Asked Questions About Yumshaki
What kind of beef is Yumshaki?
Yumshaki is hand-selected beef from Polish heifers, chosen for its marbling and tenderness and aged for at least 21 days.
Is Yumshaki a cattle breed?
No. Yumshaki is a carefully curated beef selection, not a separate cattle breed.
Where does Yumshaki come from?
Yumshaki comes from Poland and is selected from heifers.
Is Yumshaki highly marbled?
Marbling is an important selection criterion. The exact degree of intramuscular fat varies from cut to cut.
How long is Yumshaki aged?
The beef is aged for at least 21 days.
What is the difference between Yumshaki striploin and côte à l’os?
Striploin is a boneless steak. Côte à l’os is a larger, bone-in steak that is ideal for sharing.
Is Yumshaki delivered fresh?
Yes. Gustor delivers the beef fresh and chilled, carefully vacuum-packed.
How long does Yumshaki keep?
Yumshaki keeps for 8 days after delivery, provided it is stored correctly at a maximum temperature of 6°C and the vacuum packaging remains intact. Always check the use-by date on the packaging.
Can Yumshaki be frozen?
Yes. Freeze the beef in its original vacuum packaging if you do not intend to use it within the stated shelf life.
What is the best way to cook Yumshaki?
You will find full cooking instructions, recommended core temperatures and tips for cooking in a pan, on the BBQ or on an OFYR below.
Cooking Instructions – How to Cook Yumshaki
What is the best way to cook Yumshaki?
Remove the steak from the refrigerator approximately 30 minutes before cooking and pat it dry.
Ideally, use a cast-iron pan, plancha or well-preheated grill.
Sear the beef over a high heat to develop a beautiful crust.
For thicker steaks, continue cooking more gently after searing, if necessary in the oven.
We recommend using a meat thermometer.
Allow the steak to rest for a few minutes, slice against the grain and finish with coarse sea salt and freshly ground pepper.
What core temperature should Yumshaki reach?
- Rare: 48–50°C.
- Medium-rare: 52–54°C.
- Medium: 56–58°C.
Remove the steak from the heat just before it reaches your desired final temperature.
The core temperature may rise by a few degrees while resting.
Our preference: rare to medium-rare.
Cooking Yumshaki on the BBQ or OFYR
Yumshaki is suitable for the BBQ, OFYR or plancha.
For a thick côte à l’os, you can first cook it gently over a cooler zone before finishing it with a short, intense sear.
Alternatively, sear the beef first and then finish cooking it over indirect heat.
Avoid prolonged flare-ups caused by dripping fat.
Which side dishes go well with Yumshaki?
Crispy chips, roasted baby potatoes, grilled green asparagus, sautéed wild mushrooms or a fresh salad all make excellent accompaniments.
Chimichurri or a light peppercorn sauce also works well, although we recommend tasting the steak without sauce first to appreciate its natural flavour.
Gustor’s ultimate tip
A hot pan, a beautiful crust, the right core temperature and sufficient resting time: that is all Yumshaki needs.
