Where It All Began
1946 in COVINGTON, KENTUCKY
This is a story of generations of meat cutters and sausage makers; a story rooted in the 19th century and still going strong into the 21st. In 1946 Robert Glier returned home from World War II. Upon returning Robert bought a small store with a sausage kitchen and a smokehouse. Since he has trained in his families butcher shop as a youth, he felt right at home. Robert made sausages as his wife, Louise, assisted customers. In the winter months Robert created his version of a celebrated regional dish of pork, beef, steel-cut oats, and seasoning. Somewhat similar to sausage and scrapple this regional specialty is called “Goetta.” Which was originated in the late 1800’s, Goetta later became the cornerstone of Gliers Meats, Inc.
With hard work and fine products, the shop grew. In the mid 50’s, increased demand allowed Robert to wholesale other markets. In the 60’s Gliers Meats became even larger, adding a full meat processing facility and expanded the sausage kitchen. In 1972 Roberts son, Dan, who worked at the business before going to college, joined his father full time. Five years later in 1977 Dan assumed the presidency of Gliers Meats and still remains today. Under Dan’s leadership Gliers Meats continues to grow and evolve, winning a reputation for exceptional specialty items. In addition to lunch meats and linked sausage items. Yet even today, goetta remains the product most associated with the Gliers name. More recently Dan’s son, David, has joined his father in the meat business, ensuring the continued family ownership of Gliers Meats going into the third generation, which spans over 70 years.
Bob Glier (12 years old) starts working after school and weekends for his uncle, Pete Yung, in the family butcher shop on Monmouth St. Newport, Ky.
Bob works on developing his own goetta recipe.
Bob Glier works at H.H. Meyer Packing Co., Partridge Meats, in Cincinnati, OH. He was hired on as “kitchen helper” but due to his keen interest in the art of sausage making, progresses on to be an apprentice to the Master Sausage Maker.
Bob’s brother, Bill Glier becomes owner of Peter Yung & Co. meats.
Bob Glier serves in US Army Air Corps during World War II.
While serving as mess Sergeant in England, Bob serves a Partridge Ham to the Airmen who proclaim it to be the best ham ever. Bob sends a note with the ham wrapper bag back to H.H. Meyer thanking all the employees for the fine product.
This wrapper was proudly kept and displayed in the company archives until H.H. Meyer Packing Co. was closed.
Bob returns home, gets married to Louise Daniel and buys a retail butcher shop with a small sausage kitchen in the back. The butcher shop is located at 439 Pike St in Covington, Ky., there he begins making and selling his own sausages and goetta.
Glier’s begins selling goetta and sausages wholesale to other meat shops and stores in Northern Kentucky. Slabs of goetta are wrapped in the traditional “orange” butcher paper and tied closed with strings. Other stores often sell Glier’s goetta as their own “Home-made Goetta”.
The business is incorporated with the name, Glier’s Meats Inc. Dan Glier (12 years old) starts working Saturdays and summers.
Glier’s Goetta is sold in 1 pound retail packages over-wrapped and sealed in plastic shrink wrap but short shelf life is a problem.
Glier’s Meats Inc. becomes a Kentucky State Inspected meat processing plant. Unable to meet the demand for Glier’s Goetta with the existing goetta kitchen (daily production about 525 lbs). Glier’s remodels part of the basement of 439 Pike St and is able to over double production to about 1200 pounds per day.
Bob Glier buys an old dairy building and opens a second “Goetta Factory” on Gordon St. in Cincinnati, Oh. He begins goetta distribution in Ohio under State Inspection. Stands like Russ Gibbs in the Findlay Market begin to sample and sell Glier’s Goetta.
UDSA begins to recognize and develop standards of identity for locally produced meat products. USDA interviews Bob Glier on his goetta recipe and uses it in developing their standards for the product.
Bob Glier works with TeePac (a large national packaging company) on developing a double wound saran package. This package could be printed on the middle layer, could be filled with hot product, (thus insuring greater food safety and longer shelf life) and still shrink and remain tight when the product cooled, the perfect package for his goetta. Production of Glier’s Goetta in the now familiar Chub-Pac or roll is begun.
With the much improved product safety and longer shelf life provided by the new packaging, year-round Goetta production is begun. Slab goetta packaging takes a step forward and now uses a custom made, preprinted, glassine lined paper bag.
Realizing the difficulty in maintaining and operating two separate production plants in two states, Bob Glier looks to consolidate operations in one much larger facility. By early 1967 he has purchased the Hannakin Dairy/Bavarian Brewery building at 533 W. 11th St. in Covington, Ky.
1967: Recognizing the need for more uniform regulations and improved meat safety, the meat industry (lead by the American Meat Institute), USDA and Congress work together to pass the 1967 Wholesome Meat Act. This leads to major changes in the industry and inspection program especially the requirement that state inspection is to be “equal to” Federal (USDA) inspection.
Remodeling is begun with the intention of remaining state inspected but with the anticipated passage of the 1967 Wholesome Meat Act the decision is made to upgrade the facilities to meet the much more rigorous requirements of USDA inspection. New drawings are prepared for the plant and after working with the local USDA office an emergency trip to USDA HQ in Washington, DC is made to have the final plans approved. The changes required to meet the new USDA specifications result in more than doubling the project’s cost.
Production and wholesale distribution is moved to the new plant, the retail store on Pike St. remains open. The new plant has a room dedicated to goetta production. Operating at full capacity, Glier’s can now produce 2100 pounds a day.
On August 6, 1968, Glier’s Meats Inc. becomes USDA Inspected Establishment 2139.
After over three-quarters of a century of operation but now unable to meet the requirements of the Wholesome Meat Act, Bob’s brother, Bill Glier, decides to close Yung & Company. The two companies are merged under the Glier’s Meats Inc. name. Long-term employees Willie Frietch, Dan Schoultheis and Jim Leopold come from Yung’s to Glier’s.
After nearly a quarter century, Glier’s closes the Pike St. retail store.
Dan Glier graduates from Eastern Kentucky Univ. and joins his father, Bob, in the business. He is assigned to different departments to “learn the business”. Dan is sent to the Frick Refrigeration School in Pennsylvania, attends a class on Modern Sausage Production and Evaluation put on by the Meat Science Lab at the Univ. of Kentucky and attends several seminars/classes held by The American Meat Institute. Glier’s Meats becomes a founding member of the Kentucky Meat Processors Association. York Varney, a meat science professor at UK is the Executive Secretary.
Bob and Dan Glier develop a 5 year plan in which Dan is to be mentored in all facets of the business with the intention of being able to take over the day-to-day operations by the end of the decade.
Bob Glier becomes too ill to direct daily operations. Dan Glier steps in and with the Bob’s coaching and the help of many dedicated and long term employees is able to continue operations. Dan Glier is named President. Dan Glier is asked to serve on the Board of Directors of the Kentucky Meat Processors Association, KMPA
Dan Glier marries EKU graduate and Louisville native, Elizabeth MacDonald.
Company founder, former President and Master Sausage Maker, Bob Glier passes away.
After several years of attending the annual Convention in Chicago and numerous classes, Glier’s Meats joins the American Meat Institute as member #271.
With her Food Science background, Elizabeth Glier establishes the Quality Control Lab and works with plant personnel to improve meat safety and sanitation.
Elizabeth Glier is asked to serve on the Consumer Affairs Committee of the American Meat Institute. She serves for 4 years.
Glier’s adds 2000 square feet of refrigerated space including a new processing area, enclosed loading dock and meat storage area. Seeing the need for improved efforts in Quality Control and meat safety, Merry Hinds is hired as full time QC Lab Tech, a position that later develops into QC and HACCP coordinator.
In a major change in packaging, Glier’s Goetta slabs are now sold in a vacuum package. This new package adds considerably to the shelf life and food safety of this most traditional form of Glier’s Goetta.
The Meat Industry is facing major changes in the distribution of beef. Carcass beef or as it is commonly known, swinging beef, becomes increasingly difficult to obtain. “Boxed Beef” becomes widely accepted as the preferred method of distribution. In a short period both of Glier’s suppliers of carcass beef go out of business due to the competition of the large “Boxed Beef” suppliers.
After numerous customer requests Glier’s makes a change to its original Goetta recipe! Additional spices and Red Pepper is added and Glier’s *Hot* Goetta is introduced in the now familiar1# roll or chub pack.
Having served on the Board of Directors for over a decade, Dan Glier becomes President of KMPA. Finding lots of common interests between the two groups and strength in numbers, KMPA, lead by Dan Glier and the Tennessee Meat Processors Association, lead by Larry Odom of Odom’s Tennessee Pride Sausage Company merge to form the Kentucky-Tennessee Meat Processors Association with Earl McNabb as Executive Secretary. To allow members from surrounding states to join the organization this group later becomes the Central States Meat Processors Association.
After the successful launch of the *Hot* Goetta, Glier’s again responds to customer requests and introduces the all Beef Goetta. This was in response to customers who loved Goetta but for dietary or religious reasons could not have their Goetta with pork as an ingredient.
Glier’s largest customer, ARA-Woodhaven Foods slowly gets out of the meat distribution business. This loss has severe financial consequences for Glier’s. Over this period employment and sales are reduced by over 25%. Glier’s responds by beginning to custom manufacture sausage products for other outlets. Bob Glier’s recipes of high quality and tasty sausages and Cincinnati’s many festivals prove to be a successful match.
After attending a very worthwhile convention in Louisville, Glier’s Meats joins the American Association of Meat Processors. This group is made of mostly small and medium sized processors and caters to the concerns and problems faced by the small meat processor.
Following in his father and grand father’s footsteps, Dan Glier’s son David (13) starts working summers and breaks in the meat business.
Responding the public’s demand for very low-fat products and after nearly a year in product development, Glier’s introduces Glier’s Low-Fat Goetta. This product required considerable development time to get the texture and flavor profile to closely resemble the popular Original Goetta. This same product later is relabeled Glier’s Turkey Goetta to better reflect its meat component.
Responding the public’s demand for very low-fat products and after nearly a year in product development, Glier’s introduces Glier’s Low-Fat Goetta. This product required considerable development time to get the texture and flavor profile to closely resemble the popular Original Goetta. This same product later is relabeled Glier’s Turkey Goetta to better reflect its meat component.
Working with a Business Coach, the Glier’s management team is forced to determine and evaluate the company’s strengths and weaknesses. The question was asked, “What does Glier’s do well and can that strength be molded into a workable business plan.” Without hesitation it is determined that Glier’s Goetta should be the company’s primary focus.
GoettaFest was expanded to a multi-weekend, multi-location event, Festival Park on the Levee & Newport on the Levee. Both in Northern Kentucky.
GoettaFest 2022 will take place July 28th - 31st and August 4th - 7th.
Visit GoettaFest for complete details
In an effort to encourage Goetta consumption at meals other than weekend breakfast, a new preparation of Goetta is created, it could now be microwaved or prepared on the grill.
Goetta Bun Links, (Goetta Dogs), Goetta Sandwich Slices (Goetta Burgers), and Mini Links could be easily prepared out on the grill without falling apart. Mini also make a great quick on-the-run microwave breakfast.
Creative cooks found Mini Links a great snack. Heat & serve with sauce for Cincinnati Goetta Wings!
Seeing the advantages of forming a strong regional meat processors association the members of the Mid-States Meat Association and the Ohio Meat Processors Association join together and form the Central States Meat Association, CSMA. The membership reelects Dan Glier to the Board of Directors.
The first Glier’s Goettafest is held in the Goeble Park adjacent to the Mainstrasse Village. Not knowing what to expect with this one day event, Glier’s and their several vendors prepared for attendance of a hoped for 2000-3000. By early afternoon attendance exceeded this and after a brief rain shower, Glier’s was able to re-supply all the food vendors. It was estimated that over 6000 had attended the First Glier’s Goettafest. Glier’s Goetta lovers really are the BEST!!
Dan Glier is asked to serve on the Meat Inspection and Governmental Affairs Committee of the American Meat Processors Association
Dan Glier is elected by the national membership to serve on the Board of Directors of the American Association of Meat Processors.
The Glier’s Goetta Calliope is introduced to several Greater Cincinnati parades. Making its first appearance in the St. Patrick’s Day parade and followed shortly thereafter by the Cincinnati Reds Opening Day Parade, the calliope with its up-beat or patriotic music is well received by those in attendance.
The estimated attendance at Glier’s Goettafest passes the 50,000 mark for the first time. The festival is recognized for its great success by the nationally distributed Meat & Poultry Magazine with a four page, color feature article.
Dan Glier is asked to participate in a small business forum at the White House in Washington, DC. The dozen or so participants of this group are all small business people who have taken advantage of the President’s tax cuts and are asked by President Bush how this has positively impacted their business. After the meeting we are all invited into the Oval Office for a brief, informal chat with the President.
The National Association of Manufactures, who had arranged Dan Glier’s participation the small business forum, asked him to become a member of the Board of Directors. He attends his first meeting that fall in the midst of great economic chaos.
The annual convention of the American Association of Meat Processors is held in Cincinnati for the first time in over 30 years. All employees of Glier’s Meats are able to attend the national meeting. Having served four years on the Board of Directors of the Association, Dan Glier is elected 1st Vice-President.
Despite unusually hot weather Goettafest 2008, is a rousing success. It is estimated that between 60,000 and 65,000 attend the annual event.
David Glier a recent graduate of Northern Kentucky University decides to join the family business and thus becomes the third generation of Glier’s in the meat business.
Recognizing the value of parade participation, a Segway is purchased. This allows David Glier to lead cheers for and toss out rolls of Glier’s Goetta to the parade watchers.
This activity soon becomes one of the favorite promotional efforts for the crowd lining the streets along the parade route.
Building on past successes, Goettafest 2009 has grown to be one of the top Greater Cincinnati Festivals. The three day event draws an estimated 120,000 people from all 50 states and over 30 countries.
Dan Glier becomes President of the American Association of Meat Processors. This Association is the largest meat trade organization in the US and is made up of over 1500 mostly small and very small businesses.
Now in the 6th year at Newport’s Riverfront Festival Park and becoming a four day event, estimated attendance at Glier’s Goettafest exceeds 150,000 for the first time.
Glier's Bacon Goetta is born. Glier's presents its Bacon Goetta at the 2015 Bacon, Bourbon, and Brew Festival at Newport's Festival Park.
Taking two of Cincinnati's favorite breakfast meats and combining them two create an unparalleled flavor and texture that excites the sense made this an instant hit.
Glier's introduces New Goetta Bites and Slider Kits to the retail grocer's freezer section. These delicious appetizers are the perfect way to eat Glier's Goetta anytime day or night.
Glier’s GOETTAFEST expanded to cover 2 cities at the same time, Newport and Covington, for two full weekends giving the community.
GLIER'S GOETTAFEST 2023
July 27-31 and August 4-7
Two Full Weekends of Delicious Glier's Goetta, Live Music, & Family Fun!
Newport's Festival Park at the Levee. | Admission is Free and open to the public.
THE OFFICIAL GOETTA AND BRATWURST OF THE CINCINNATI REDS,
THE CINCINNATI BENGALS, THE CINCINNATI CYCLONES, AND THE FLORENCE Y'ALLS.
