Although too few to trend, there were some early live sales in the Southern Plains on Tuesday at $96/cwt., which was $1 higher than last week.
Cattle futures closed mixed on Tuesday, amid sluggish activity, as traders apparently waited for more cash direction.
Except for 2¢ higher in Apr, Live Cattle futures closed an average of 34¢ lower.
Except for 27¢ lower and 2¢ lower in the front two contracts, Feeder Cattle futures closed an average of 57¢ higher (15¢ to $1.30 higher at the back).
Choice boxed beef cutout value was 86¢ lower Tuesday afternoon at $200.88/cwt. Select was 29¢ lower at $191.30.
Corn futures closed 3¢ to 5¢ lower.
Soybean futures closed 5¢ to 7¢ lower through Mar ’21 and then fractionally lower to 3¢ lower.
Major U.S. financial indices closed mixed Tuesday, with apparent profit taking in tech stocks, but more optimism in financials.
The Dow Jones Industrial Average closed 159 points higher. The S&P 500 closed 5 points higher. The NASDAQ closed 86 points lower.
Total customer transactions at major U.S. restaurant chains eroded the week ending July 12, down 14% compared to a year earlier, and down 3% more than the previous week, according to the NPD Group (NPD).
Transactions at quick service restaurants (QSRs) led the decline, down 4% week to week and 13% less than a year earlier. Full service restaurant (FSR) transactions improved 3% week to week to 26% less year over year, according to NPD’s CREST® Performance Alerts. That was something of a surprise given the fact that QSR transactions so far are faring the pandemic more positively than FSRs.
“Last week, when quick service restaurants drove the improvements in restaurant customer transaction declines, I highlighted the apparent divergence in trend between quick service and full service restaurants, supported by sound reasoning about on-premises and off-premises models, the pace of reopening and reclosing, and the resurgence in COVID-19 cases around the country,” explains David Portalatin, NPD food industry advisor. “The flip in declines this week from quick service restaurants to full service restaurants is a reminder that the world is unpredictable today and we should expect twists and turns on the bumpy road to recovery. Still, the pre-COVID trend that favored quick service restaurants and the segment’s expertise in offering off-premises services, like drive-thru and delivery, has accelerated during the pandemic and will continue to do so in the long-term.”
The estimated percentage of U.S. restaurants permitted to have on-premises dining in the week ending July 12 declined to 82% from 90% in the prior week, according to NPD’s restaurant census ReCount®. The majority of the change was in California, where the state government rolled back recent reopening to off-premise dining only.