Tracy Smaciarz, owner Heritage Meats, Washington.
Tracy first was the clean up kid for the shop, worked on a mobile slaughter truck with my father in the summers from age 10-15. Tracy was cutting meat and making sausage/pepperoni, during this time as well. Age 16 Tracy left the business and worked in the Restaurant industry through High School and College. He returned and took over the family Business in 1996 age 27. Tracy’sFather had to retire due to health reasons.
Went under USDA inspection in March of 2009 Certified Organic Meat Processor as well
Featured in the Cook book “Primal Cuts” Cooking with America’s best butchers. He is also Featured in the Cook book “Harvest to Heat’ Cooking with America’s Best Chefs,Farmers, and Artisans. He Created a Grass Fed Beef Program with Jason Franey, Chef at Canlis Restaurant in Seattle WA. The Beef from “The Gleason Ranch” was served at the James Beard house in April 2010Cutting Demo with the Culinary Institute of America from Hyde park in 2010Led the discussion at the 2010 Seattle Farmer Chef connection Creating relationships with farmers and Chefs get meat into the Restaurants.Help Create a Meat Program with the Harbor Pub in Bainbridge Island where they source ALL of their meat locally through Heritage Meats and a network of local growers.Created a Meat Program with Full Circle Farm Largest CSA in state of Wa. where they distribute locally grown beef and pork to their members in Seattle as well as in Alaska. in Mar 2010
Have been featured or mentioned in Many local and national publications,Capital PressEdible Seattle,Seattle Weekly
Artisan Meat institute Bogs and ArticlesSeattletallpoppy Blogs and Articles.