Ardi Edgu, owner of butcher and restaurant Ardi’s Block to Grill in Sydney’s Surry Hills, says meat supply has become so unreliable he has cut out a large chunk of his supply chain and gone back to “the good old days”.

“Anything that needs to go through a boning room or production, if I can’t get it, I order the whole carcass and break it down myself,” Mr Edgu said.