The below is strictly my headcanon.
The unique artificial metabolism of the fluffy leaves some excess sugar in the muscle cells for a quick burst of energy. This leaves the meat slightly sweet after a humane slaughter, assuming that the fluffy is raised under ideal conditions, that is, in a low-stress, fun, loving environment.
Some fluffherders find that they prefer to flood the muscle with lactic acid in order to give the meat a savory flavor somewhat like sauerkraut. This is done by acutely stressing (read: torturing) the fluffy before slaughter, such as by skinning and gutting it alive or by killing its foals in front of it. Such torture is only done in the hours before the fluffy expires. Otherwise the meat would be inedibly sour.
Again, that’s strictly my headcanon. Everyone has their own.