Adding on to this, the cheese making area would be far far larger than the butchery. Mostly because it would be in use much more often than the butchery. Cheese making requires substantial storage, good idea with the cheese cave. However, it looks like a very forced, artificial opening thats in a v strange place for a cave to form (the spur of the cliffside, which would be harder rock. Work with Lemon to create a satisfying cave though this might need to be a little bit further away from the farm itself. It'll be fun to plot out, just remember to try and keep it looking like a real cave rather than the ant-hills and worm tunnels of vanilla minecraft.
Anyway, the main bit of my knowledge is about the butchery/ing.
Beef, when unrefrigerated, only holds for a few hours without proper treatment. You've got approximately 48 with a cool, stable environment (talking about 5 degrees) but in the summer/v early autumn weather of the server's time, meat cut at dawn would be spoilt by evening if not kept cool somehow. So unless you're supplying a feast on the regular, you don't need a large workshed.
Honestly, I'd suggest building an underground room with the well to be like the Burghead well in Moray, Scotland that was built by the Picts. The underground chamber has a ramp leading down into it and you could expand on the Burghead inspiration by adding niches, sconces or other areas to hang carcasses in to keep them cool. Plus cheese and vegetables too, of course. Water source and refrigeration in one go. boom!
When it comes to carving the meat, an animal is going to yield you about 250kg of sellable meat from 500kg of body, possibly less. The rest of the mass goes towards soups, glue, hides, food for dogs, fertiliser and even tools (bone sewing and knitting needles are a cheap alternative to iron). The space you need to carve cattle is a pretty big carving table or bench (2x3) but besides that only 3m of hanging space for a carcass to drain after slaughtering/before carving. When making the carcass hook, remember to make it incredibly strong because of the weights mentioned above.
My recommendation is that your butchery only needs to be about 5x4-5 interior space. Could be a little larger for more utility, better ventilation and ease of movement through the work station but because generally only one large animal is being slaughtered and butchered at a time, slaughtering you don't need a huge space set up.
What you do need is storage, preservation options like salt and smoke, drainage for the work space (really important or you'll get botflies and other nasties that'll hurt people and animals, not just ruin meat). thatch and sand are good for soaking up blood too but don't go too overboard.
