The age of the cow is probably the biggest contributor to the strength of the flavor of the meat. A younger cow has a more subtle flavor. An older cow will have a much stronger flavor. Another factor is the breed of the cow. There are many different breeds of cattle. Some are produced especially for meat, some for milk and even some for both (all-purpose). Beef cattle are good at gaining weight easily and producing nice cuts of meat. Dairy cows are good at producing milk. There isn't much focus on what kind of meat they produce. However, there are a lot of dairy bull calves that are produced each year. They can't give milk, so their other option is to be meat cattle. And some breeds make very good beef and some don’t.
They are also able to discriminate between familiar individuals, and among humans. Cattle can tell the difference between familiar and unfamiliar animals of the same species (conspecifics). Studies show they behave less aggressively toward familiar individuals when they are forming a new group.  Calves can also discriminate between humans based on previous experience, as shown by approaching those who handled them positively and avoiding those who handled them aversively.  Although cattle can discriminate between humans by their faces alone, they also use other cues such as the color of clothes when these are available.