Yes. If you watched the 2nd season of The Alaska Experiment, it was cold enough that they could harvest some of their game animals like the heart and grill that, then butcher the meat into sections, then continue to eat that for some time.

One would more likely smoke meats to preserve it though. There are nitrates to use to do that. I discussed making bacon once before. One can salt meat and preserve it some with less refrigeration. Ultimately you're going to dehydrate it like jerking it, but that has the fat trimmed off and so a lot less calories, which is unfortunate in a survival situation.

The window of aging meat under primitive conditions is narrow and entirely dependent upon refrigeration.

Folks a long time ago used to die from food poisoning all the time. It is not safe to merely hang meat. The title is confusing because aging beef and hanging a game animal are two entirely different things.

Today people confuse the term hanging with curing. Those are also two separate things in history. Curing is the process mostly of smoking which is not cooking but a very low heat operation like this for smoking carp:


Obviously one can smoke hams this way.

But hanging was often done with fowl like a pheasant. See:
[link to www.youtube.com]

That can be done at a much higher temp (50-55 deg F) than aging beef.

In the old days, they might hang a pheasant at higher temperatures still and people got very sick doing that. They might hang it in a shady spot for ten days and get blowflies. They might hang it until the neck literally rotted. Yuck.