Temperature is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal, and seafood (especially fish).Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology. The table below is from an American reference book and pertains to beef and lamb.In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 °C (145 °F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness.The interior of a cut of meat will still increase in temperature 3–5 °C (5–10 °F) after it is removed from an oven or other heat source. The meat should be allowed to "rest" before being served, which allows for the juices in the center to return to the edges. The whole meat and the center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler.