This is Tracy Smaciarz, owner and head butcher of Heritage Meats. Heritage is a family business, begun by Tracy's father back in 1977. You can read a little bit about how Heritage got started under the Our History tab, coming soon.
Tracy Smaciarz is a 2nd
generation artisan meat processor/ butcher that takes pride in assisting
independent small growers with marketing their meat products to local
restaurants and retail locations. Tracy’s
lifetime of experience and dedication uniquely qualifies him like few others in
the United States to make these relationships successful.
Tracy created a flourishing meat program with Full Circle
Farm which is the largest Community Supported Agriculture program in the state
of Washington where FCF distributes locally grown beef, pork and lamb to their
members in Seattle as well as Alaska. He
successfully helped created a Grass Fed Beef Program with Canlis Restaurant
& Chef Jason Franey in Seattle WA via The Gleason Ranch in Montesano
WA. Tracy also created a relationship
with Harbor Pub in Bainbridge Island WA where they source all of their meat
locally through Heritage Meats and a network of local growers.
has been featured in cook books “Harvest to Heat Cooking with America’s Best
Chefs, Farmers and Artisans” by Darryl Estrine, Kelly Kochendorfer, and “Primal Cuts” by Marissa Guggiana, .
He also has been in several local and national publications, blogs and articles.
Tracy recently participated in Cochon 555 in
both Seattle and San Francisco in the VIP room where he demonstrated processing
a whole hog into retail cuts that were later auctioned off at the event for
charity as well as competeting in the meat cutting competition in San Francisco
has given Meat cutting demonstration’s with many of Seattle’s top chefs, as
well as at farm to table dinner’s showcasing the art of meat cutting to diners.
Tracy chaired a discussion at the 2010 Chef’s Collaborative
Farmer Chef connection describing how to successfully market locally grown and
sourced meats to restaurants.
Meats now distributes locally grown meat weekly to Restaurants, Food Co-Ops etc.
from Seattle WA to Portland OR.
qualifications are as followes:
Charter Member of the PSMPC
Member of NW Meat Processors Assoc.
Custom Meat Processor
Member of American Meat Processors Assoc.
Organic Meat Processor
Food Processor Lic.Cert.