To answer the first question that always gets asked: yes, you can eat it, though it looks like it’ll be tasting you back.
Fistulina hepatica is known by the common names beefsteak fungus, beefsteak polypore, and ox tongue. It grows in association with mature oaks, chestnuts, and eucalypti, and can be found in Europe, North America, and Australia. Though I suspect there is no data to prove it, anecdotally it was common in eastern North America until chestnut blight devastated the American chestnut tree.
Both foraging and general interest mushroom sites imply that this species is almost unmistakable for anything else. Mushroom Observer’s page on Fistulina hepatica states:
F. hepatica is a very remarkable fungus which has striking looks like a fresh slab or meat and also oozes out a liquid similar to blood when cut or sliced open.
The young ones are very distinctive and do not become tough like other polypores or bracket fungi.
F. hepatica is rarely or rather never confused with any other owing to it striking and remarkable appearance and characteristics.
For a forager’s take on identifying the species, see The Foraged Foodie’s “Eating my first Beefsteak Polypore (Fistulina hepatica) & Identification“. WildFoodUK describes its taste and use in cooking: Fistulina hepatica.
Food aspects aside, this species is also (purportedly) responsible for brown rot in its host trees. If harvested before the wood degrades, however, the reddish-brown stain results in a desirable timber colour for furniture-making (sometimes called brown oak).