Goodparla's Low and Slow Bundle

Goodparla was the name of a 900,000 plus acre cattle station in the outback of northern Australia owned by Paul Andelin’s father, Aubrey in the 1960’s and 1970’s . We chose the name Goodparla to remember Aubrey’s legacy.

Many producers use implants that slowly release hormones to increase weight gain. Although many good and responsible cattle producers use these, we have chosen not to for a variety of reasons.

We vaccinate all our calves. They get a vaccine for black leg which is a fairly uncommon but potentially fatal bacterial disease. We also vaccinate calves against common respiratory, ocular and gastrointestinal diseases. Common illnesses we deal with include calfhood pneumonia and bovine pink eye. We use vaccines to prevent these diseases but also use antibiotics as needed. We do not use antibiotics for prevention of disease. Overuse of antibiotics is avoided as it can contribute to the development of bacterial resistance. Most cattle here deal with both intestinal and external parasites. These are treated yearly with topical and oral anti-parasitic medicines. No animal is taken for processing until there has been a withdrawal period of at least 30 to 90 days since the last vaccine, antibiotic or anti-parasitic medicine.

Our mother cows are mostly black and red Angus. We use a variety of bulls including Angus, Simangus, Gelbveigh, and South Poll. Cross breeding leads to “hybrid vigor”. This means that mating two genetically dissimilar animals results in offspring that are healthier and inherit favorable traits from each parent.

We believe that all life is sacred and should be treated with kindness and respect. When it comes time to “work” our animals with medicines or with weaning, we attempt to do so in a manner that helps the animals remain as calm as possible. We do not “hot brand” our animals as this is quite painful. We use ear tags for identification; this is better tolerated. Dehorning is another painful procedure which we avoid. Instead we use bulls that are polled (without horns)so that the offspring are born without horns.

We ship to the 48 continental states within the U.S.A. We can also ship to Hawaii, Alaska, Puerto Rico, and American Samoa with special arrangements.

Hanging beef in a cool environment helps with tenderizing. Hanging too long decreases the quality of the beef. Our animals are aged for up to 14 days . Our meat processor is very experienced in choosing the optimal aging time for each animal as this may vary according to the composition of the meat.

Obtaining certification from the United States Department of Agriculture (USDA) is a rigorous process. The physical facilities must be inspected and approved. An inspector also must be present during the meat process to assure that the animals are processed in a humane manner and under sanitary conditions. In addition, our processors, Will and Julia Neal have years of experience in the industry. They will alert us if they believe that any of our meat is not up to our usual standard (such as meat that is too tough) even if the meat is approved by the USDA as safe.

You will know the origin of your beef. You know that it has been raised humanely and responsibly. The animal is processed at a younger age and lighter weight than is typical of feedlot raised cattle. This leads to a leaner, more tender, and more flavorful product.