Discover the Heart of Estajoca Ranch
Crafting Quality Beef with Heritage and Passion
Welcome to Estajoca Ranch, where tradition meets excellence in cattle raising. Explore our commitment to providing premium beef from our family to yours.
Our Legacy
We are a family-owned and operated small business located in Suwannee County, Florida. For generations, our family has been deeply involved in the cattle industry. From owning and operating a dairy in Chipley to backgrounding and finishing steers here in Suwannee County, we are proud to carry on a tradition rooted in hard work and respect for the land.
Every day, we are grateful to be stewards of this land, raising high-quality beef in a low-stress, natural environment. Our animals are never given steroids, growth hormones, or antibiotics. We take pride in the beef we produce and look forward to providing your family with fresh, locally-raised beef.
We are proud members of the Florida Cattlemen’s Association, Florida Farm Bureau, and our local farm co-op.
The Rise and Fall of the State of Muskogee
William Augustus Bowles (1763-1805) was also known as Estajoca, his Muscogee name.
In the late 18th century, a bold dream took root in the dense forests and waterways of Florida. William Augustus Bowles, a former Loyalist soldier, sought to unite the Native American tribes of the Southeast into a sovereign nation capable of resisting the encroaching powers of Spain and the United States. The short-lived State of Muskogee, declared in 1799, was the culmination of Bowles’ audacious vision—a nation forged in defiance and driven by hope.
Born in Maryland to a Loyalist family, Bowles joined the British army as a 14-year-old during the American Revolutionary War. He was stationed in Pensacola, where the young officer soon abandoned his post and fled north. There, he immersed himself in Muscogee society, learning their language and customs, and marrying into the community. Over time, he gained the trust of tribal leaders and became heir to a Muscogee chiefdom.
By the war’s end, Bowles had developed a fierce enmity toward the Creek leader Alexander McGillivray, who supported treaties ceding Native lands. Bowles, in contrast, envisioned a united Indigenous nation stretching across parts of present-day Florida, Georgia, and Alabama.
In the 1780s, Bowles traveled to the Bahamas, where he aligned himself with Lord Dunmore, the British governor, to disrupt Spain’s control of the Native fur trade. With Dunmore’s support, Bowles returned to Florida as an agent for a rival trading company. His charisma and promises of independence won him support among the Lower Creeks and Seminoles. However, his first attempt to capture Spanish trading posts failed, and he became a fugitive. Over the next decade, Bowles traveled between Nova Scotia, the Bahamas, England, and Indigenous villages, refining his plans for a Native-led state.
In 1792, Bowles led Muscogee warriors in a daring raid on a Spanish trading post at San Marcos de Apalache. Though briefly imprisoned by Spanish authorities, Bowles escaped captivity and, after a series of misadventures, returned to Florida in 1799. Declaring himself “Director General and Commander-in-Chief of the Muskogee Nation,” Bowles formally established the State of Muskogee. He declared treaties between Spain, the United States, and Native leaders void, calling them betrayals of tribal sovereignty.
From his capital at Miccosukee, near present-day Tallahassee, Bowles issued fiery proclamations and sought to rally support. He built alliances with the Seminoles and runaway slaves, promising freedom and protection. His navy, though small, raided Spanish ships off Florida’s coast, drawing attention and ire from Spain.
Despite his bold rhetoric, Bowles’ position was precarious. The Treaty of Amiens in 1802, which ended hostilities between Britain, France, and Spain, left him without crucial British backing. Facing mounting pressure, some of Bowles’ allies, including his father-in-law and Miccosukee leader Mico Kinache, signed treaties with Spain.
In 1803, Bowles’ fortunes collapsed. U.S. agent Benjamin Hawkins lured him to a Creek council meeting, where he was captured and handed over to Spanish authorities. Bowles was imprisoned in Havana’s Morro Castle, where he died in 1805.
The State of Muskogee, though fleeting, demonstrated Spain’s tenuous grip on Florida and highlighted the enduring struggle of Indigenous peoples to assert their sovereignty. In 1818, Andrew Jackson’s forces destroyed Miccosukee during the First Seminole War, erasing the last remnants of Bowles’ dream. Yet, his vision of a united Native American nation remains a striking chapter in the history of resistance in the Southeast.
FARM TO PLATE
Our Commitment to Quality Beef
From Day One
At Estajoca Ranch, every journey begins with a commitment to quality and care. Our cattle are raised in a nurturing, open environment where their health and well-being are our top priorities. With ample space to roam, clean water, and a carefully crafted diet, we ensure our livestock thrives from the start, laying the foundation for exceptional beef that’s ethically and sustainably produced.
Natural Growth Process
Our cattle are raised naturally, with plenty of room to graze. We carefully monitor their diet and health, allowing them to grow at a natural pace without unnecessary interventions. This commitment ensures that the beef is not only high quality but also free from additives or hormones.
Finishing for Flavor
As our cattle reach full maturity, we focus on a finishing diet to enhance the flavor and tenderness of the meat. This stage is crucial to achieve the rich, marbled quality that Estajoca beef is known for
Humane Butchering Practices
Our commitment to humane practices extends to every part of our process. When the time comes, we work with trusted partners who adhere to ethical and humane standards. This respect for the animal and the process is reflected in the superior quality of our beef.
From Butcher to Plate
After butchering, the beef is carefully prepared and packaged to retain its freshness and flavor. Our customers receive cuts that showcase the full, rich taste of our ranch-raised beef, ready to enjoy on their plate.
This process highlights our commitment to natural, humane, and sustainable ranching, giving customers peace of mind that their beef is of the highest quality, from birth to plate.
Bowles Family
Anthony Bowles
Operations Manager & Family Historian
“The beef from Estajoca Ranch is unmatched in quality and flavor. It’s a taste of tradition in every bite.”
Sarah Thompson
Food Enthusiast
“I’ve never tasted beef so tender and rich. Estajoca Ranch truly delivers excellence.”
Michael Green
Chef & Restaurant Owner
“Estajoca Ranch’s commitment to quality is evident in every cut of meat. Our family won’t buy from anywhere else.”
Emily Johnson
Home Cook
“From the ranch to our table, Estajoca beef is the best choice for our family gatherings.”
David Lee
Grill Master
A Glimpse into Ranch Life
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FAQ
Common Inquiries About Our Beef Sales
At Estajoca Ranch, we understand that purchasing beef directly from a ranch might be new to some. Here, we’ve compiled answers to the most common questions our customers have about buying whole, half, or quarter cattle for personal use.
How do I know if purchasing a cow for beef is right for me?
If you’re looking for high-quality, naturally-raised beef and want to stock up, purchasing a cow is an excellent option. It’s cost-effective per pound, provides a variety of cuts, and gives you peace of mind knowing where your beef comes from.
What if I don’t have enough space for a whole cow?
If you’re limited on space, consider purchasing a half or quarter cow, which requires less freezer space but still provides a great selection of cuts.
How do I prepare cuts like roasts and steaks?
Our beef is versatile and can be used in a variety of recipes. We’re happy to provide cooking tips for different cuts to help you get the most out of your beef purchase.
What is the process from farm to plate for beef cattle at Estajoca Ranch?
At Estajoca Ranch, we focus on providing a humane and sustainable journey for our cattle from farm to plate. From birth, our cattle are raised in open, natural pastures, with access to a carefully managed, high-quality diet that supports their health and growth. Our process prioritizes animal well-being at every stage, from raising and finishing to butchering, ensuring that our customers receive the finest quality beef.
What breed of cattle do you raise at Estajoca Ranch?
We raise [specify breed(s), e.g., Angus or Hereford] known for their marbling, tenderness, and flavor. Each breed we select is chosen for its high-quality beef, ensuring a great experience for our customers.
Can I purchase a whole cow, half, or quarter share of beef?
Yes, we offer options to purchase a whole, half, or quarter cow, depending on your needs. Each option provides a variety of cuts and packages to suit different family sizes and consumption rates.
How much freezer space do I need for a whole or half cow?
Purchasing a whole cow requires a large freezer, as it can yield around 400-500 pounds of beef. A half cow requires around half that amount. We recommend a chest freezer to ensure proper storage and easy access to your beef.
Is your beef grass-fed or grain-finished?
Our cows are raised primarily on a natural diet of grass, with a finishing period that may include grain to enhance the marbling and flavor of the beef. This approach provides a balance of lean, flavorful meat with a tender texture.
How does the ordering process work?
Once you place an order, we’ll guide you through the process, including any custom butchering options you’d like. We work with reputable local butchers to provide the best cuts and packaging for your beef, which will then be prepared and delivered to you.
What cuts of beef will I receive?
Each cow is processed to provide a variety of cuts, including steaks, roasts, ground beef, and more. When purchasing a whole or half cow, you’ll have options to customize your cuts based on your preferences.
How should I store my beef, and how long will it last?
We recommend keeping your beef frozen in a chest freezer to ensure it stays fresh. Properly frozen beef can last up to a year or more without losing quality, allowing you to enjoy it over time.
How is your beef packaged?
Our beef is carefully packaged and vacuum-sealed for maximum freshness and convenience. Each cut is labeled, making it easy to organize and select the right cut for each meal.
How is your beef different from store-bought beef?
At Estajoca Ranch, we focus on natural and humane practices, from raising cattle on open pastures to providing a carefully managed diet. Our beef is fresher, free from additives or hormones, and offers exceptional quality compared to mass-produced store-bought beef.
Are there any additional costs besides purchasing the cow?
In addition to purchasing the cow, there may be processing and butchering fees. We’ll provide you with a clear breakdown of costs and work with you to customize your order to fit your needs.
Farm Equipment for Sale
At Estajoca Ranch, we take pride in our unique equipment that has been custom built to meet our specific needs. We are excited to offer some of this specialized equipment for sale, perfect for those looking to enhance their own ranching operations. If you have a particular piece of equipment in mind that you can’t find, don’t hesitate to reach out to us. We can explore the possibility of creating a custom solution tailored just for you. For more information, please contact us and let’s discuss how we can help you achieve your ranching goals.
Order Your Quality Beef Today
Don’t miss the chance to enjoy premium beef from Estajoca Ranch. Contact us now to place your order or to learn more about our cattle.