Drought, and now floods, have resulted in a spike in the price of meat at the checkout with lamb and beef affected most.
Wholesale butcher Kevin Masterdon warned Lamb could easily reach $100 a kilo within five years - but there is some good news.
In suburbs right around Australia, more and more wholesale meat stores selling direct to the public. Nick Susko is from 'The Big Butcher' in Melbourne's north.More stories from Today Tonight
"One thing that we thrive on here and in our shop, is bulk. If you buy in bulk you are saving on packaging, you're saving on labour, you're saving on all these little pieces that really attribute to the cost, which means that if you buy bulk meat off us, you can save up to two-thirds off retail prices," Nick said
"One rump steak in our shop would be $14.99 a kilo. Ten rump steaks, if you buy it as a bulk piece, a five kilo lot - means you get five rump steaks for $9.99 a kilo. But we can also turn it into mince, we can turn it into dice stir fry, mini roasts, anything your family actually needs for the night - which means that you get five meals instead of one," Nick said.
Steve McCorkey from Pettigrew's has been selling meat at Melbourne's Queen Victoria market for 35 years. He's more than happy to compare his prices to those at the Supermarket.
"For a middle loin chop at Safeway or Woolworths or whatever, you are going to be paying at least double. We sell legs of lamb for $13 each - you pay $28 or $30," he said.
Steve claims the reason he can sell meat cheaper has nothing to do with quality."We haven't got the same overheads as the supermarkets and that's another good thing about the Queen Victoria Market. That's why we can sell for cheaper prices and you can get it how you want it cut, whereas in the supermarket, you've got to take it as they give it to you," he said.
"If you want to save money on meat, make a trip into the market once a month or once a fortnight and stock up. The prices you save here are a third of meat shops and supermarkets," Steve added.
Grant the Butcher from QV Gourmet also claims to have the supermarkets covered, on both price and service.
"We've got trays of rissoles - 50 rissoles on a tray for $10. You get it how you want it cut. You want it two inches thick, one inch thick - I don't know about centimetres, I'm too old - but that's the way we go," he said.
Today Tonight conducted a snap comparison.
A Porterhouse at Coles and Woolworths was around $18 a kilo. At the market it was $9.99 a kilo, while the wholesaler had it for $10.99 a kilo.
For T-Bones at Coles and Woolies, expect to pay $22 a kilo and $24.99 a kilo. The market was cheapest again at just $6.99, while the wholesaler was $11.47 a kilo.
The price battle between legs of lamb was a lot closer - Coles and Woolies were between eight and nine dollars a kilo, while the market and wholesaler were both at $7.99 a kilo.
Christopher Zinn from consumer watchdog Choice explains when it comes to meat, we all pay extra for the convenience of having a local supermarket.
"If you go into the butcher you not only can you save money, but you get a whole other package of advantages - including that information, that advice and perhaps being steered onto things that you wouldn't normally consider if you just saw them laid out in the aisle," Christopher said.
"Once the big boys take control of all of it, you pay more really for lesser quality and that's what we don't want to see in meat and maybe we have seen too much of that already," he added.