Around here a big hunk of meat that you can cut several steaks or chops out of is called a loin; as in pork loin, strip loin and ribeye loin. I couldn't tell you what BJs calls it, but you'll know it when you see it. A ribeye loin is typically around 15-18 lbs.
Most stores, again, around here, will cut it for free and even package it for you, but I prefer doing it myself. If you've never cut up a loin before, stick it in the freezer for a while. It will cut a lot easier and be less messy with the "juices"
You want it to reach that semi-frozen state.