I never handled either, but have read that handling them in the past was difficult. They are basically wild animals, potentially aggressive, and larger and stronger than beef cattle. Those are the negatives.
But today, we have better methods of handling them, they can take care of themselves, they are far better adapted to survival on the plains, and the meat they produce is better for human consumption.
As a matter of fact, I remember reading somewhere that the old Texas Longhorns produced a beef that was lower in cholesterol and fat, were capable of surviving on rougher forage, were better at survival on the plains, and were abandoned as a primary source of meat as moving them by railroad was more difficult and people had acquired a fondness for the fatter, more domesticated beef cattle.
Well, it is about flavor, and tenderness. The more fat that is marbled in the meat, the more flavor, and the more tender it is. Lean meats(venison comes to mind) are usually tougher.
I’ve handled, and still do, cattle. That can be a rodeo all by itself. One fellow I know had buffalo, and their corrals were made out of steel guard rail.
Bottom line, if there isn’t a big, ready market for it, as there is for beef, a fellow would be taking a big chance, and expense, going to buffalo. Currently, it’s more of a niche market.