What is this cut of meat? Ideas on what to make?
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)