Two (2) trials were conducted to determine the preference, short term intake, and performance of Bunaji yearling Bulls fed concentrate diets containing brewers‟ dried grain (BDG). In the first experiment, the chemical composition of Brewers‟ dried grain procured from three breweries namely Nigerian Brewery in Kaduna State, Benue Brewery Limited in Benue State, and Nigerian Brewery, Ibadan, Oyo State were analyzed. A Preference and short term intake trial was then conducted for seven (7) days using Six (6) Bunaji yearling bulls with an average weight of 150 kg. The bulls were fed 6 kg of brewer‟s dried grain from each source for two (2) hours daily in a cafeteria system. In the Second experiment, a growth trial was conducted to evaluate the effect of feeding graded levels of brewer‟s dried grain on growth performance, apparent nutrient digestibility and nitrogen balance of Bunaji yearling bulls. A total of twenty five (25) Bunaji yearling bulls weighing 179 kg averagely were assigned to five diets containing 0, 10, 20, 30 and 40% inclusion levels of brewers‟ dried grain respectively in a completely randomized design. The trial lasted for 91 days. The animals were fed concentrate diets and hay at 1.5% and 2% of their body weight respectively. Rumen fluid was collected at 0, 3, 6 and 9hrs intervals to determine the rumen fluid pH, rumen ammonia nitrogen and rumen total volatile fatty acid of the bulls. Result from the preference and short term intake studies showed that the chemical composition of the BDGs‟ were similar irrespective of the source. It was observed that the animals preferred the BDG from Benue and Kaduna equally with a preference index of 0.99 while the BDG sourced from Ibadan was least preferred with a preference index of 0.65. The short term intake values (5.99 kg DM/2hrs) each for BDG from Kaduna and Benue were not significantly different (P>0.05) but differ significantly (P<0.05) from the value (3.92 kg DM/2hrs) recorded for BDG from Ibadan. The chemical composition of the diets showed that the dry matter content increased as the level of BDG increased in the diet up to 30% inclusion and xxii then dropped slightly at 40% inclusion.