Translations can get a bit tricky because sometimes the word translated is similar, but not exactly what was intended. I think the translation "Fatness" refers to "Marbling" and "Meat Color" refers to "Lean Maturity". "Meat Elasticity & Texture" is "Firmness & Texture". "Overall Look and Skin Quality" is a general evaluation that is not used in USDA Meat Grading but is closer to what is used for evaluating a whole carcass such as scar tissue, skin wrinkling and excessive external fat, which can lower the yield.

USDA DEFINITIONS:
Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.

In addition to marbling, there are other ways to evaluate muscle for quality. Firmness of muscle is desirable, as is proper color and texture. Desirable ribeyes will exhibit an adequate amount of finely dispersed marbling in a firm, fine textured, bright, cherry-red colored lean. As an animal matures, the characteristics of muscle change, and muscle color becomes darker and muscle texture becomes coarser.

Meat yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass--the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability. The USDA Yield Grades are rated numerically and are 1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.

Meat graders assign a yield grade to a carcass by evaluating:
1.

the amount of external fat;
2.

the hot carcass weight;
3.

the amount of kidney, pelvic, and heart fat; and
4.

the area of the ribeye muscle.