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.
What about longhorns or Scottich Highland Cattle?