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 2^nd 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.

Tracy 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 June 2011. 

Tracy 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.

Heritage Meats now distributes locally grown meat weekly to Restaurants, Food Co-Ops etc. from Seattle WA to Portland OR.

Tracy’s qualifications are as followes:

USDA Meat Processor                              Charter Member of the PSMPC

HACCP Certified                                       Member of NW Meat Processors Assoc.

WSDA Custom Meat Processor                Member of American Meat Processors Assoc.

WSDA Organic Meat Processor

WSDA Food Processor Lic.Cert.