I can only taste a little difference. When I grill my beef I generally like it med rare, but with Buffalo, I tend to like it a little more done, med to med well. When you cook it you will find it cooks slower, that is because their is no marbling. Have you ever heard the expression "aged beef to prefection"? That is because in many of the very fine steak houses the beef is aged to let the marbling break down. As it breaks down the beef become more and more tender. Dry aging of beef occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.
When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue, or marbling, in the muscle, tenderizing it. With buffalo this is not necessary since that fiberous connective tissue is not there.
I found several places in Colorado where you can get Bison. This place looks fablous and has a lot of great recipies. Since I cook it all the time, please feel free to ask all you want to about how I cook it. I think I like the Chili or the Pot Rost I make the most with it
http://www.orbisonranch.com/ranch.html