Identity of "Kulkie" At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue which is great for stewing. However, I haven't the faintest what it is, which presents a problem if I'm going to a Sephardi, or non-Jewish kosher butcher, who wouldn't likely be familiar with the term.

Which part of the cow is the "kulkie"?
My understanding of Kosher is limited, but from what little I know it's limited to the front half of the cow, although how that differs between the two branches I couldn't tell you. The picture of the cut you sent looks a lot like beef leg, so it would be foreleg, although it could be from the shoulder/neck area as well.