John Andrew
John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment to quality and community service.
Where to Buy Quality Meat in Melbourne
Reading Time: 4 minutes and 48 seconds
If you care about what goes on your plate, you’re not alone. More Melbourne shoppers are looking for better-quality meat that’s fresh, traceable and prepared with care. But with prices rising and supermarket labels getting harder to trust, the question on everyone’s mind is clear: where can you buy genuinely good meat right now?
As a local butcher, I work with meat every day. And from experience, I can tell you that quality isn’t just about the price tag. It’s about where the meat comes from, how it’s cut, how it’s stored, and how much the people selling it actually know about it.
So, Where Can You Buy Quality Meat in Melbourne Right Now?
At The Meat Inn Place, we’ve built our reputation on one thing: delivering proper quality meat to local families, home cooks, and BBQ die-hards who want the best on their plate.
Here’s what sets us apart:
- We work directly with trusted suppliers, so we know exactly where your meat comes from
- Every cut is handled in-house by skilled butchers who take pride in what they do
- We offer dry-aged beef, marinated options, house-made sausages, and meat packs that suit real meals
- You can ask us anything. Whether you want to slow-cook a lamb shoulder or impress someone with a tomahawk steak, we’ll help you choose the right cut and show you how to cook it.
- When you walk into our shop, you’re not getting meat off a shelf. You’re getting real advice, real butchering, and real quality. That’s what makes the difference.
Why Meat Prices and Quality Are Changing
In 2025, meat production in Australia (based on ABS and MLA) is on the rise:
- Red meat production is up by 3.9%
- Chicken production has increased by 2.9%
- Beef output is forecast to reach a record 2.55 million tonnes
- Nearly half of Australian shoppers (46%) now consider sustainability when choosing red meat
What does this mean for you? More supply might keep prices steady, but it doesn’t guarantee better quality. It still comes down to where your meat is sourced, how it’s handled, and who you’re buying it from.
What Does Quality Meat Actually Look Like?
Knowing what to look for in your meat helps you shop smarter. Here are a few simple signs that your cut is fresh, properly handled and high quality:
Beef
Look for even marbling (tiny streaks of fat through the meat). This means more flavour and tenderness when cooked.
Lamb
A creamy fat cap is a good sign that it’s pasture-raised and finished properly.
Pork
Pale pink colour means the cut is fresh and well-chilled. Avoid anything grey or dry.
Chicken
It should have no strong smell and minimal moisture. Too much water or a sour odour is a red flag.
Certifications that matter
- MSA graded beef for eating quality and tenderness
- Certified Organic or Free-Range for ethical farming and better flavour
- Grass-Fed, which is usually leaner and richer in Omega-3s
If you’re buying from us, we’re happy to talk through where every cut comes from. We only stock what we’d serve to our own families.
Buying Quality Means Storing It Properly Too
Even the best meat can lose its quality if it’s not stored correctly. Here’s a guide we share with our customers:
Tip: Store raw meat on the lowest shelf in a sealed container. Freeze it as soon as you get home if you’re not cooking within a few days.
What to Ask Your Butcher
Buying from a butcher means you can ask real questions and get honest answers. Next time you shop with us, try asking:
- Where was this meat sourced from?
- Has it been aged? For how long?
- What’s the best cut for my recipe?
- Do you offer custom packs or vacuum sealing?
These conversations help you get better results in the kitchen and more value from every cut.
Where Else Can You Buy Fresh Meat in Melbourne?
Supermarkets
- Pros: Cheap and convenient
- Cons: Often pre-packed, difficult to trace origin
Tip: Shop early in the day for fresher stock
Farmers Markets
Local producers often offer meat processed within 48 hours of sale. Some markets that you can purchase meat from are the Coburg, Alphington, and Carlton Markets. The only issue with farmers’ markets is that prices and availability may change on a daily basis.
Online and Subscription Boxes
These can be convenient, but always ask:
- How is it packed and shipped?
- Is it vacuum-sealed?
- Can you choose cuts or ask questions?
At The Meat Inn Place, we offer online ordering and can talk you through your order so you get exactly what you need.
How These Buying Options Compare
Not all places that sell meat offer the same value. Price is only part of the picture! What really matters is how much support, quality, and transparency you get with your purchase. Here’s a quick look at how the most common options stack up.
You’re not just paying for meat! You’re getting real service, expert guidance, and fresh cuts that you exactly need!
Where to Buy Meat for a BBQ in Melbourne
Best-value BBQ cuts:
- Brisket – perfect for slow smoking
- Boston butt – great for pulled pork
- Baby-back ribs – quick and full of flavour
Seasonal Tip: Buy lamb shoulder in spring, when Victorian supply peaks for quality and value.
We also stock BBQ rubs, sauces, and charcoal bundles to make sure you’re fully equipped for the grill.
What Shoppers Are Saying Online
Local food forums are filled with one consistent message: people want real advice and consistent quality.
“Build a relationship with your local butcher. It’s worth heaps when you need something special.” – GG57, OzBargain
That’s what we offer every day at The Meat Inn Place: reliable service, quality meat, and butchers who care.
Organic Meat FAQ
Plan for 300–400 grams per adult. Go lighter with boneless cuts like steak, and heavier with bone-in cuts like ribs or lamb shanks.
Yes, you can! We offer custom packs for events, weekly meals or special occasions. Just get in touch or visit us in-store.
Freeze it straight away if you’re not using it within 2–3 days. We’re happy to vacuum-seal your order for longer storage.
Buying Better Meat Comes Down to Trust
At the end of the day, quality meat comes down to three things: sourcing, handling, and care.
That’s where your local butcher makes the difference.
At The Meat Inn Place, we’re here to help you choose the right cut, prep it properly, and cook with confidence. Whether it’s for a weekday dinner or a big cook-up, we’ll make sure you get the best meat for your table.
