We don't discern a taste difference between beef & buffalo. BUT we buy it for its healthful properties, and because the Farmers raise the animals in a conscientious & sustainable way.
We always get the stew meat, because it makes for some wonderful slow-cook stews with onion, potato, carrots, and a vegetable soup base. Try pressure-cooking the meat for about an hour, then switching over to slow-cook mode for the carrots/potato; we think it cooks the meat thoroughly, cooks it faster, and gives it a better flavor. Or, we could just be imagining things :o)