1925: At the tender age of twelve, Bob Glier goes to work after school and weekends at the family butcher shop in Newport, Kentucky.

1961: The family butcher shop is incorporated with the name Glier’s Meats, Inc. Following in the hard-working footsteps of his father, Dan Glier goes to work Saturdays and summers at age twelve.

1961-1965: Glier’s begins the first step in selling the soon-to-be legendary one-pound packages of Glier’s Goetta. The retail product is over-wrapped and sealed in plastic shrink wrap, but a short shelf-life remains a challenge.

Mid 1960s: After conducting personal interviews with Bob Glier, the USDA develops standards of identity for the locally-produced Glier’s Goetta recipe and processes. This results in the government’s official standards for all goetta.

1966: The Glier’s Goetta retail product takes a giant leap forward with a custom-made, glassine-lined paper bag package. The new packaging not only improves vastly the safety of meat products in general, it dramatically lengthens the shelf-life Glier’s Goetta specifically.
Year-round goetta production is begun.

Spring 1968: With the ability to cook up to 2,100 pounds of goetta each day, Glier’s Meats, Inc. moves its production and wholesale distribution works to a new plant dedicated to goetta.

1972: Right out of Eastern Kentucky University, Dan Glier returns home to join the family business. His father, Bob Glier, requires that Dan attends classes and seminars throughout the region in order that he “learn the business.” This same year, Glier’s Meats, Inc. – along with UK meat science professor York Varney – becomes a founding member of the Kentucky Meat Processors Association.

1999: When pressed to determine their strength by business coach, Paul Coulter, Glier’s management clearly and carefully pinpoints Glier’s Goetta as the company’s over-arching success. It is thereby deemed the primary focus of Glier’s Meats, Inc.

2000: Glier’s Goetta reintroduces its signature product in several new forms. Goetta Bun Links, Goetta Sandwich Slices, and Goetta Mini Links make it possible for Glier’s Goetta loyalists to enjoy the treat hot out of the microwave or off the grill all week long – not just Saturday mornings.
The latest goetta incarnations inspire clever cooks everywhere.

2001: Held in Goeble Park, adjacent to Northern Kentucky’s Mainstrasse Village, the very first Glier’s Goettafest is an overwhelmingly smashing success. Dramatically exceeding expectations, attendance is estimated at over 6,000 for the one day event.

2007: Just six years after its inception, Glier’s Goettafest attendance surmounts 50,000.

2008: With about a dozen other small business owners from around the country, Dan Glier is invited to the White House to participate in a forum on the positive impact of the administration’s tax policies. The event culminates with an informal chat with former President Bush himself in the Oval Office.

2008: Despite record-hot temperatures, Goettafest is a rousing success with upwards of 65,000 attendees.

2009: Upon graduating from Northern Kentucky University, David Glier, son of Dan, joins the family business. Glier’s Meat, Inc. ushers in a third generation.