The Bull is a barbecue restaurant in Karen, Nairobi, where you eat slow-grilled cuts from Boran cattle over wood fire. The kitchen works with rib-eye, brisket, hump and T-bone steaks, seasoned with salt and pepper and cooked to order. Preparation methods include dry grilling, wet grilling, stir fry and tumbukiza (a Kenyan slow-cooking technique).

Starters include grilled sausages, beef-stuffed ox-stripe and skewered beef. The menu also offers lamb and chicken, char-grilled or slow-cooked over wood. Sauces come with each dish — options include mushroom, garlic-pepper and chili. Burgers use sirloin patties with lettuce and cheese; a kiddie menu has smaller portions.

The restaurant sits off Nairobi's Southern Bypass in a compound with ample parking. It serves both dine-in and delivery, with a function space for events. Most guests come for the beef, particularly the ribs and brisket, which regulars describe as tender. The hump cut is a noted specialty.

Meals take about fifteen minutes to prepare once ordered. The space is enclosed, with seating for groups and families. Staff are mentioned as attentive in reviews.