Walter M. Apfelbaum
“YOU HAVE CUTTERS, AND THEN YOU HAVE BUTCHERS”
Walter M. Apfelbaum is NYY Steak’s Man Behind the Knife
Coconut Creek, FL (May 20th, 2014) –The upscale NYY Steak at the Seminole Casino Coconut Creek, is widely known as one of the premiere steakhouses in South Florida. But the man behind the steak knife, Walter M. Apfelbaum, is butchering his way to the top of the culinary scene, as well. What makes Apfelbaum’s approach to his craft so special are his long-standing love and study of butchering, his personal connection to his guests, as well as his superior knowledge about, well MEAT. It’s hard to imagine anymore with more passion for his craft than Apfelbaum.
Born in New Jersey and raised in a German household, Apfelbaum, a third generation butcher, rode his bike to the his family’s shop every day before and after school, spending countless hours learning the craft. “All I wanted to do was be a butcher,” he says.
By high school, Apfelbaum was enrolled in a vocational school for culinary arts and had become a butcher’s apprentice. He butchered at the Ocean Place Hilton Resort & Spa, the largest beachfront hotel in the county. It was there he learned every station in the kitchen, which enabled him to hone his craft even more precisely. He then moved on to attend the Culinary Institute of America, and, upon graduating, did freelance work that eventually led to a gig in Europe, where he learned “everything I could about everything.”
Apfelbaum’s expertise is now utilized as NYY Steak Butcher, where he makes cured meats and hand made sausage, as well as ages and trims the steaks by hand – every single day. His trims have been called ‘works of art’ by numerous guests and a number of his peers.
Apfelbaum says, “I baby the meat,” which is shipped in from Chicago’s gourmet steak shop Allen Brothers. While most steaks age to about only 21 days, Apfelbaum inspects every piece of meat that comes in to see if he can age it 40-60 days. He marks the progress of these special cuts every day to ensure that they are just right – and will push them as long as they can go. What comes out of this caring approach is an extra flavorful, extra tender cut, which overwhelmingly (and pleasantly) surprises his guests.
His customers are so trusting of his recommendations that many ask him to order for them. They also come to him for advice – since NYY allows customers to purchase steaks and take them home, he is often asked for cooking tips and seasonings, equipment and utensils to make the steak just right. While many restaurants have what Apfelbaum refers to as “cutters,” he is one of few in-house butchers in South Florida. “Cutters know meat and they know how to trim it. But they can’t explain to customers the process, the ‘why’ behind the cut. A true butcher is a teacher, too.”
The bond that Apflebaum forms with his guests from these interactions had led to the creation of a VIP text list. For those special customers on ‘the list,’ he will let them know about a new cut that came in, or the hot item of the night. “It’s not my job, it’s my life,” he says, “and I will always continue to grow and teach and share my love and passion for meat.”
Born in New Jersey and raised in a German household, Apfelbaum, a third generation butcher, rode his bike to the his family’s shop every day before and after school, spending countless hours learning the craft. “All I wanted to do was be a butcher,” he says.
By high school, Apfelbaum was enrolled in a vocational school for culinary arts and had become a butcher’s apprentice. He butchered at the Ocean Place Hilton Resort & Spa, the largest beachfront hotel in the county. It was there he learned every station in the kitchen, which enabled him to hone his craft even more precisely. He then moved on to attend the Culinary Institute of America, and, upon graduating, did freelance work that eventually led to a gig in Europe, where he learned “everything I could about everything.”
Apfelbaum’s expertise is now utilized as NYY Steak Butcher, where he makes cured meats and hand made sausage, as well as ages and trims the steaks by hand – every single day. His trims have been called ‘works of art’ by numerous guests and a number of his peers.
Apfelbaum says, “I baby the meat,” which is shipped in from Chicago’s gourmet steak shop Allen Brothers. While most steaks age to about only 21 days, Apfelbaum inspects every piece of meat that comes in to see if he can age it 40-60 days. He marks the progress of these special cuts every day to ensure that they are just right – and will push them as long as they can go. What comes out of this caring approach is an extra flavorful, extra tender cut, which overwhelmingly (and pleasantly) surprises his guests.
His customers are so trusting of his recommendations that many ask him to order for them. They also come to him for advice – since NYY allows customers to purchase steaks and take them home, he is often asked for cooking tips and seasonings, equipment and utensils to make the steak just right. While many restaurants have what Apfelbaum refers to as “cutters,” he is one of few in-house butchers in South Florida. “Cutters know meat and they know how to trim it. But they can’t explain to customers the process, the ‘why’ behind the cut. A true butcher is a teacher, too.”
The bond that Apflebaum forms with his guests from these interactions had led to the creation of a VIP text list. For those special customers on ‘the list,’ he will let them know about a new cut that came in, or the hot item of the night. “It’s not my job, it’s my life,” he says, “and I will always continue to grow and teach and share my love and passion for meat.”
