Located in Paris, Kentucky, Resting Acres is owned by Dr. Bart and Pam McFarland, both lifelong residents of Paris and Bourbon County. Dr. McFarland was raised on a farm and his lifelong dream was to have an Angus cattle farm.
Bart showed cattle as a child and his cattle judging classes allowed him to participate in selecting sires. Cattle and the pursuit of breeding better, more predictable animals has always been a passion. He claims the farm is not only a great place to raise cattle but to raise a family as well.
After high school he attended Eastern Kentucky University where majored in chemistry then went on to attend University of Kentucky to attain a dental degree in 1987. He opened his dental practice in Paris, Kentucky. Soon after that 80 acres was purchased.
Now he, his wife and two children Houston and Hagan now own 775 acres. The farm runs 750 head (325 of which are registered Angus cows). There are 150 cows bred AI each year, 4 donor cows, 50 recips and 10 herd bulls.
Each year Resting Acres will sell breeding stock such as herd bulls, mature cows and heifers. The latest addition to the market is providing grass fed and grain fed both antibiotic and steroid-free freezer beefs to their customers and their meats to restaurants! (All of which are naturally aged before processing.) Dr. McFarland was president of the farmer’s market in Paris where you can also buy their beef.
The farm manager, who is also a lifelong Bourbon County resident, is Larry Hay. Larry has been in the cattle business his whole life and lives on the farm as well. Larry shares the same passion for cattle as Dr. McFarland. He is in charge of the AI program, embryo program and the selecting of sires along with Dr. McFarland in order to provide the best genetics possible. Larry has been at Resting Acres several years and knows the operation very well. He is customer oriented and very easy to talk to. You can visit with Larry at 859-983-9701.
Our mission here at Resting Acres Angus is to "Produce a predictable top-quality product whether it is selling bulls, females, meat to restaurants or freezer beefs." We are committed to the long-term process of having the most profitable and marketable animal to pass on to our customers.