Not a fully fledged historian but I am a farmer and have studied agricultural science (actual degree is in mathematics). I hope that my post as such is acceptable to the mods; my first time posting here.

This is a question which leads to many other questions, such as whether you are interested primarily in European cattle or not, local conditions (which tie somewhat into European vs non, but also within Europe), whether the beef is the sole food source, preservation methods available, etc.

Other questions: is this an old cull cow that's being slaughtered, or a surplus animal being butchered explicitly for the meat (and if so, by experienced hands)? Knowing more about the situation you're envisioning would help a lot for narrowing down realistic answers.

In the absence of that, I can attempt to answer from a couple of viewpoints (European and African primarily, both of which I've read up on in past studies and can reference sources for) but cannot provide the same for more Asian historical data.