Even though harmful bacteria are usually only on the surface of whole beef cuts, there is growing concern that bacteria may be present in the internal portions of the meat as well, which is why it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F. Traditional guidelines for doneness state that beef cooked very rare, rare, or medium-rare should have an internal temperature ranging between 115ºF to 140°F. Many people prefer beef cooked rare (especially steak), but this decision is up to the consumer and is certainly not recommended by the USDA. It is important to remember that after a cut of beef is removed from the heat source, the internal temperature will continue to rise. Although thin beef cuts, such as steaks, are usually served within a short time after removal from a grill or broiler oven, thicker cuts, such as roasts, benefit from a "resting" period before slicing and serving. The resting period, which may range between 10 to 30 minutes, depending on the beef cut, allows the juices to redistribute and allows the internal temperature to rise because of residual heat. The internal temperature will increase 5º to 10ºF during the resting period, which allows the beef cut to be removed from the heat source when the internal temperature is lower than the desired doneness. A meat thermometer should be used to check the internal temperature of the meat to ensure proper doneness.