It would say it varies to a high degree since the source of the meat and the cut of the meat will be the primary factors in determining how many bacteria (and which type) will be on the surface of the meat. I wouldn't want to trust hamburger or mass market ground meat for even a few hours not refrigerated - so any meats that are mechanically tenderized or ground would be off my packing list. Assuming a solid cut of meat, you have to now think about surface bacteria primarily and rancidity / decomposition of the entire cut of meat secondarily.
Practically, a nice cut of meat from my local butcher might be something I'd keep for three days or longer with temperatures in the 40 F (4.4 C)range. The USDA standards for refrigeration and meat preparation are good ones to know for both cooking (assuming your meat is contaminated and you need to kill harmful bacteria) and storage. There is a margin of safety on the USDA guidelines, but at least you'll know what risks you are taking when you exceed them.
I would feel much more comfortable if I was bringing solid cuts of meat from a butcher that I know has whole animals or high quality sources. Your butcher will be invaluable for advice as well on how long certain cuts of raw meat will age. He or she can steer you towards the best cuts when you let them know your plans.
I would be inclined to salt or seal the exposed portions of a large cut of meat and slice off portions as you eat along the journey. Proper cooking will be even more important since bacteria will have much more time to grow if you cannot maintain the meat in the temperature range where bacteria are dormant. With all the sous vide methods for cooking meat inside a sealed package, it seems like you are taking a lot of risk for no real payback in terms of quality of the campsite meal by packing raw meat.