Meat – this cut of meat? Ideas on what to make

cut-of-meatfood-identification

I have this leftover chunk of meat in my freezer, and I foolishly did not label it. Does anyone recognize it?

I just need to know enough to be able to cook it. At the very least whether it is beef or pork 🙂 Feel free to suggest what I should make with it.

Thanks.

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It's difficult to guess based on the cut alone, as they butcher animals differently in the US / UK / France / Russia (and Jewish and others), which can result in cuts that aren't easily recognizable in other countries.

I'm going to assume pork, due to the variation in meat color. (it's possible that it's an issue in monitor calibration, but the top left of that first picture is way more 'pink' than 'red' as compared to the muscle to the right of it. You don't typically see that significant of color change between two adjacent beef muscles, nor that pale of a color in beef)

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