[6] The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century.

[11] Goetta is made with meat, oats, broth, spices, often onions, and occasionally other vegetables, simmered until thick, poured into loaf pans, and chilled or allowed to cool completely so that the loaves become firm enough to slice.

[15] A number of commercial distributors produce and sell goetta in the parts of Ohio, Kentucky, and Indiana near Cincinnati.

Glier's Goetta, established in 1946, produces more than 1,000,000 lb (450 metric tons) annually, around 99 percent of which is consumed locally in Greater Cincinnati.

While the main focus of the festival is goetta served in many different ways, it also typically includes music, dancing, and other public entertainment.

Cincinnati food expert Dann Woellert says, "Will you find something on a menu called goetta in a Westphalian gasthaus?