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"?
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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.
Google searching various ways, this is what I found on Kosher Eye:
Kalichel: this refers to the animal’s leg meat and is usually sold boned. It is always very tender. It’s sometimes cut crosswise with the bone in and is excellent for hearty soups
So, it seems that @GdD is correct that it comes from the front half of the cow and is leg meat.
It looks a lot like the mock tender:
That's the teres major muscle, from the shoulder. In a different butchering, it would be part of the chuck. Despite the tenderloin-esque shape, it's rather tougher and benefits from stewing. (It's sometimes sliced to make steaks, but while the tenderloin yields filet mignons, this is considerably chewier.)
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