Cleavers are all about brute strength -- emphasis on the brute -- and indestructibility. If you don't care about sissy things like F&F or appearance and brutishly crude is good enough, Old Hickory is A No. 1, breaker of champions, proudly made in the U. S. of A, tons of fun, and cheap too. Made-in-China (an okay country, but let's face it, not the home of rock and roll) CCK cleavers are good for the same reasons, but a lot more expensive for a less good alloy.
Between CCK and Old HIckory the best you can say about CCK is that you don't have to sand the splinters out of the handles before using them. Otherwise, Old Hickory. Did I mention "brutishly crude?"
If you want decent finish, stainless steel, and all that other stuff, the commercial quality cleaver range starts and ends with Forschner by Victorinox. They ain't cheap, and it doesn't make sense to spend more.
There are limits to what a cleaver should do. If you're going through beef ribs, use a saw -- preferably a sawzall. Franklin and Tesla went to a lot of trouble inventing electricity, there's no reason you shouldn't avail yourself of it. Hacking away at thick bones with a heavy knife or hatchet will destroy your board, if not your knife.