Not knowing the land I would advise only one cow a year on it. Wouldn’t do to have 2 and then have to buy hay during the summer.
Then you have to worry about loss to illness, predators and idiot people.
An alternative is culls from dairy and beef farms. Buy a fully grown cow that someone else paid to raise and carry it straight to the butcher. Older cattle also have, IMVHO, more tender and tastier meat than younger cows. We used to put up two cows every year. They were always cows that had come to the end of their calf producing days, usually 10-12 years old.
People who are with us couldn’t believe how tender the meat was.
The big thing on the market now in Europe is Galician Blond meat from Spain that seems to be pulling in premium prices.
Their secret?
The cattle are 8-12 years old before they are sent to slaughter. Galician is pulling in Wagyu prices.
A Galician exporter...
https://www.carneslaiberica.com/en/galician-beef/
cow manure year round is the value of having a cow ... feed a fish/teach to fish