You mean because of the long bone? It's a popular cut in Canada and America but it's all show. It's just a ribeye steak on the bone without the bone being cut back to make it manageable. Referred to as Tomahawk, I believe.
I enquired about one in Vancouver once (grain fed, of course) but the chap selling them told me there was nothing different about the meat itself so I couldn't be bothered.
Are you suggesting he is a spacca type of person?
happy belated birthday btw - hope you had a fine day