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My suggestion is to purchase with fatcap and chine intact so as to reduce the trimming loss of some very good meat, is Spinalis muscle.
Go to a grass fed farm and when they prosses ask for a 103.
The 103 is the most intact primal cut. It's an entire rib section (that's ribs 6 through 12 of the steer), along with a significant portion of the short ribs, the chine bones completely intact, and a large flap of fat and meat (called "lifter meat" and not to be confused with the coveted Spinalis Dorsis) covering the meaty side. It's unlikely you'll find this cut anywhere other than a prossesor, even if you ask the local butcher.