There's about 4 things to use.
Irish Moss and Whirlfloc do the same and coagulate proteins
Cold Crashing drops everything out of suspension and gives you a tighter yeast cake
Gelatin coagulates everything and drops it out to the bottom for a very clear beer
I've done all but Whirlfloc and have never had a problem.
Essentially add the Irish Moss, chill with wort chiller to get a good cold break, pour into fermenter with my strainer funnel, sit in fermenter for 4 weeks to allow the yeast to clean itself up, put in secondary and gelatin, finally cold crash for 3-4 days then bottle.