“A meal literally fit for a Kinge or well paying traveler may not reflect what the peasants were eating.”
If you read the whole article it addresses that quite well. The lower classes ate animal products, they just ate alot more organ meats and not as much of the prime cuts. For example, the intestines were referred to as “umbles”, and that was the main ingredient in “umble pie”. That’s where the modern expression “humble pie” came from.
Also, all the classes ate as lots of fat. The muscle tissue was no doubt much leaner than today’s corn-fed beef but they preferred the fat and the fattier cuts. Most of the lower classes ate meat stews with bread as a regular meal, washed down with beer or wine since they didn’t have refrigeration to keep liquids from spoiling.