This is Tracy Smaciarz, President and head butcher of Heritage Meats.
Heritage is a family business, begun by Tracy's father in 1977.
Tracy takes pride in helping independent small growers market their meat products to local restaurants and retail locations. Tracy’s lifetime of experience and dedication uniquely qualifies him to make these relationships successful.
Tracy created a flourishing meat program with Full Circle Farm—the largest Community Supported Agriculture program in Washington State. Full Circle Farm distributes locally grown beef, pork and lamb to their members in Seattle and Alaska.
He helped create a grass fed beef collaboration between world-renowned Canlis restaurant Chef Jason Franey in Seattle and the Gleason Ranch in Montesano. Tracy also created a relationship with Harbor Pub on Bainbridge Island, establishing full local sourcing through Heritage Meats and a network of WA growers.
Tracy has been featured in the books Harvest to Heat Cooking with America’s Best Chefs, Farmers and Artisans by Darryl Estrine and Kelly Kochendorfer, and Primal Cuts by Marissa Guggiana. He has also been featured in several local and national publications, blogs and articles.
Tracy recently participated in Cochon 555 in Seattle and San Francisco. He demonstrated butchering a whole hog into retail cuts that were later auctioned off at a charity event.
Heritage Meats now distributes locally grown meat weekly to restaurants, food co-ops and more from Seattle to Portland.
Tracy holds the following certifications and memberships: