All you need to do is to explore these cuts, learn how their muscles are different and get down to finding the ‘gold nugget’ in them. For instance, the rump or D-rump is not just one muscle, but a bundle of several interwoven muscles with the ‘grain’ running in various directions. If you cut this meat cut with the grains or along the grains, it will provide a less than superior eating quality steak. However, if you break the d-rump or rump down into its various muscles before cooking (and cut across the grains), you will reveal the ‘gold nugget’ such as the eye of rump. When separated, it become a versatile muscles with good eating quality above expectations, but only at a fraction of the cost.