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Ive never used a big cleaver but the best places to get them are resaurant supply stores, specialty kitchen supply houses (willams-sonoma) or your local specialty cutlery house (naked edge etc).
A good knife costs money. Expect to get what you pay for.
Most cleavers are for chopping veggies by guiding the flat pf the blade with your knuckles of your off had, sounds like what you are really looking for is a "meat axe" which is far heavier than a standard cleaver.
For de-boning etc at home I use my Cold Steel Tanto, otherwise I send my deer to the butcher.
Rob
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