SMALL BUSINESS MATTERS Lone Star N success Deep Cuts Dallas wins the hearts of customers with butchery and quality meats BY STEVE KRUT | meatpoult r y@sosland.com 52 MEAT+POULTRY | 08.24 | www.meatpoultry.com athan Abeyta never forgot the days when he and his father went hunting in North Texas for wild hogs, deer and birds and took their bounty home to process and consume. When he decided to discontinue his linguistics master's degree program at Texas A&M in Commerce, the idea of being a meat processor came naturally to him. He really felt the need to learn a trade and said he just kind of fell into being a meat cutter. He went into a Plano, Texas, meat shop owned by Gary Hirsch (Hirsch's Meat Market) and told the owner he wanted to work as an apprentice there and learn everything from cutting meats to making sausage. After several years in Plano, Nathan found a job behind the meat counter at a nearby Whole Foods. There he met his future wife Deena, Deep Cuts Dallashttp://www.meatpoultry.com