Spotlight On: Gus’s Really Good Beef Jerky

TM RushDecember 17, 2024

2,352 3 minutes read

Spotlight On: Gus’s Really Good Beef Jerky

As part of our ongoing series, we are interviewing people of interest in the area who are having a positive impact on our community.

This time, we reached out to Nancy Niepagen of Gus’s Really Good Beef Jerky  .

Please share the history of Gus’s Really Good Beef Jerky.

Gus’s Really Good Beef Jerky has deep roots in California, originally established by Gus Niepagen in 1996. My dad started selling fresh fruit on the side of the road until some old man stopped and told him he ought to be selling jerky because Americans love jerky. That’s when the Cowboy Jerky came to life as the first initial flavor. He called it Cowboy because it was the jerky that cowboys liked to be able to chew. He quickly gained popularity and became famous for all the signs you would see along the highway with the words “Really Good Fresh Jerky Ahead!”

Eventually, he moved into the old gas station, transforming it into a small shop that became a beloved stop for travelers along Highway 395. Known for its old-school, handmade jerky with simple, high-quality ingredients, the shop earned a reputation for its unique flavor and texture that was deeply connected to the American West.

He’s actually a big part of the history of jerky in the U.S.; some even say that he was the trendsetter for the jerky stores you see all over. Throughout the years, he opened and sold his stores in Beatty, NV, and Parker, AZ, and even helped a friend start Alien Fresh Jerky. All the businesses that say “fresh jerky” are connected to my dad.

I’ve been to the Alien Fresh Jerky store many times! What are some of the favorites at Gus’s?

Some of the bestsellers include the classic Cowboy Jerky, known for its chewy, salty flavor, light on pepper, and no added sugar—perfect for those who want something traditional. For customers looking for a blend of sweet and heat, the Sweet and Spicy Brisket flavor is a crowd-pleaser. And for those who crave a bolder kick, our newest addition, Mango Habanero, delivers a fruity sweetness with a fiery finish. We have been trying to add all of our products onto our website freshjerky.com.

Can you tell us a little bit about the changes on Highway 395?

Recently, a new road was constructed along Highway 395 that bypasses our original shop location in Olancha. Unfortunately, the new route doesn’t include an exit directly to Gus’s Fresh Jerky, which has impacted our accessibility for travelers. Additionally, the exit from the new highway to the old highway won’t be available for travelers until the end of spring, making it more challenging for people to reach us during this time.

The bypass has affected traffic to the shop, reducing the number of spontaneous visitors who once enjoyed a pit stop for our jerky on their way through the desert. While our loyal customers still find ways to reach us, it’s become harder for new travelers to discover us as they drive past without an easy exit.

What would you say the future of Gus’s looks like?

My dad currently runs the iconic Olancha location, which has become well-known, with stickers from our shop placed all around the area by travelers, making it hard to miss. I’ve recently opened my own shop in San Clemente, and we’re exploring the possibility of moving the Olancha store to a new spot. However, I’m not sure my dad is ready to start over, as we would really like to stay in Olancha. I told my dad I can help him move, but he really doesn’t want to. He said he wants me to be home and take care of my own store. Maybe I can convince him to make it a “my style Gus Jerky store,” but we’re still discussing it.

I also hope that our reputation is strong enough that people will continue to make the effort to exit and visit us! I grew up in this store so its kind of hard to think that there’s a possibility of closing and I feel like I need to try to keep it open for the next generation of travelers! The problem is my husband is an active duty Marine so there’s no telling where we may end up.