LOL, you know not much of what you talk.
In the case of a bull, it has little to do with taste. Castrating has more to do with management, since the aggressive factor goes away. The meat will become fatter at younger age, and the animal will weight less at optimal slaughtering age, so castrated ones are more aimed at outside management, while intensive beef production in inside units and smaller units will skip castration in order to benefit from the faster growing and a bigger carcasse with relatively lean beef.
Sheep, on the flipside will really have a gamey taste once the rams are entering heir liveliest period, making the meat absolutely inedible. Well, try eating a sack of wool
