When I was out West at a big cattle ranch, I asked the owner why he hadn't switched to the cheaper-to-raise Buffalo.
He said because basically "they have no neck"
He pointed out that cattle heads are easy (and cheap) to lock in to position for slaughter.
Buffalo; not so much.
"They need an expensive "harness" to have them hold still for the "butchering".
I did more research - and found that if you eat buffalo, the main reason they're still so expensive is that they have to be "field slaughtered" (yep - shot in the head)... then the flesh needs to be transported in. No "corraling buffalo"...
Besides; "corraling" boosts nervous hormones in cattle; which we consume. Buffalo get slaughtered "by surprise" and don't go through that "corraling stress" that builds up all the toxic hormones in the beef we eat.
Maybe a good reason to eat the pricier buffalo?
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