A total of 100 samples of some Egyptian ready-to-eat meat products (70 samples of basterma, and 30 samples of luncheon) were investigated for the presence of Yersinia. The samples were evaluated sensorialy and their pH values and sodium chloride (NaCl) contents were estimated. The samples were randomly collected from different localities (supermarkets and mini-markets) in Assiut city, Egypt. All basterma and luncheon samples were accepted from the sensory point of view, although most of them were of medium quality. The mean pH and sodium chloride content values were 4.69 & 7.23; and 5.85 & 1.7 for basterma and luncheon samples, respectively. Of the 70 investigated basterma samples 13 (18.57%) were confirmed positive for Yersinia, and of the 30 luncheon samples 6 (20%) were confirmed positive. A total of 98 strains were isolated from the suspected positive samples, out of them 27 (27.55%) strains were found to belong to the genus Yersinia. Basterma samples contained Y. enteroclitica, Y. frederiksenii, Y. intermedia, and           Y. Kristensenii at an incidence rate of 8.57, 4.29, 2.86, and 7.14%, while luncheon samples contained Y. enteroclitica, Y. frederiksenii, and                   Y. Kristensenii at an incidence rate of 13.33, 3.33, and 6.67%, respectively. Yersinia enterocolitica biovars 1, 3, and 4 were identified from basterma samples at percentages of 3, 1, and 2%, respectively. From luncheon samples biovars 1 and 4 were identified at percentages of 3 and 1%, respectively. The public health significance of the identified Yersinia strains was discussed.