If I can ride out the storm from home, I would last basically indefinitely. The pantry, root cellar, and freezer would keep a family fed for a year and the cattle reproduce faster than I could butcher but the loss of electricity over an extended period would create some not so fun times.
I have made it a point to have all kinds of old school tools, equipment, and skills but I have often thought of salvaging a walk in cooler or cooler and a freezer from a convenience store of grocery store fire when I work them. If you had a set up like that with either a roof top HVAC unit on propane or nat gas, plus a reefer on diesel for back up I would think you have a good chance of outlasting most.
If I had to abandon the homestead, it would be a lot more difficult, I think.
Oh, and LMBO at the girls who poke fun at anyone being prepared. I would say they are probably descendants of the folks that made fun of Noah building the Ark, but those folks don't have descendants. 
thinking about actual refrigeration needs
how much can you do with how little
if you can pick your time to butcher and wait for sub 40*f weather you need none , just a place in the shade to hang
when you can't pick your time to butcher because you have an injured animal , I found a 8 foot chest freezer works fairly well the last cow I had to put down had issue calving and the calf dead and still inside mostly the vet couldn't get it out for a reasonable sum of money and the butcher wouldn't take her in that state.
it was 90*f and right after a nasty thunderstorm had passed , it was hot and humid at least hot by WI standards.
guessing she was 12-1400# standing
got her in that freezer on a big sheet of plastic sheeting and she cooled fine
the ideal thing would be to have racks built so that you could lay each 1/4 not touching the next and wrap each 1/4 in a clean cotton sheet then lay it in and have a small fan to circulate air
as far as cost , availability and use all the time 8 foot chest freezers have a lot of uses
you really don't need to get freezing , just sub 40 , long enough to cool the meat through is all you need
I was recently reading about a dried meat that doesn't even require you get it chilled first
https://en.wikipedia.org/wiki/Biltongstart cutting right away and make strips they are rolled in the salt and spice then hung on something as simple as a fence wire to dry in the sun
it would definitely help to have a very dry climate like south Africa where this was a traditional method of drying meat.
once fully dry it really only needs to stay dry to keep a year
I have never tried Biltong but have done jerky and left a bag of it in the console of my van from one deer season to the next and it was perfectly fine even with staying in the hot van all summer once it is dry it only needs to stay dry
on a much more common north American meat preservation , my grandma and great aunt and great uncle who all grew up on an island in the great lakes there dad was a commercial fisherman so they ate a lot of chubs ,white fish and whitefish livers while they were catching they raised a few pigs and shot deer. yes spring deer also , they canned the meat as stews to keep lots of ready to eat meals , they talk about shelves on every wall of the cellar , the shelves no longer there the cellar is about 15x20 feet and was dug after the house had been built which makes for some interesting walls they dug inside the original foundation kept the house supported then put up new walls.
hundreds of jars is what they said
all hot water bath which I know is a no-no in modern canning , but the youngest one of them to die was 79 and he had cancer my grandma made 95 and my great aunt turns 90 this year so it must not have been too much of an issue.
