Nathan Abeyta
Butcher, Deep Cuts Dallas | Dallas
December 2021
Born in California and raised in North Texas, Nathan Abeyta and his father would spend their falls hunting deer, hogs, and birds and bringing them home to process and eat. In 2010, when he decided to drop his masters program at Texas A&M University-Commerce, Abeyta chose to pursue a trade he was already familiar with. He walked into Hirsch’s Meat Market in Plano, and asked the owner, Gary Hirsch, for an apprenticeship. For the next several years, Hirsch taught Abeyta the tricks of the trade, working his way from sausage-making to fabrication on the butcher block.
He moved on to a position behind the meat counter at Whole Foods, where he met his future wife and business partner, Deena. Nathan and Deena would have dinner at the best restaurants in and around Dallas, especially anywhere that served local and responsibly-sourced meat. They quickly noticed a giant gap in the market—why couldn’t they find the same quality product in any nearby grocery stores? This realization catalyzed the birth of Deep Cuts Dallas. Nathan travelled across the United States and Europe to discover what makes for a true neighborhood butcher shop that’s more than just a commodity. Two years later, he and Deena opened the doors of their brick and mortar. Since then, Deep Cuts has become a hub for sustainably-sourced beef, pork, and game as well as house-cured charcuterie, and flavor-packed sausages. With a now expanded space, Abeyta continues to make high-quality meat available to families across the Dallas-Fort Worth area.
2021 StarChefs Dallas Rising Stars Butcher Award Winner presented by Niman Ranch
