A yield grade is an estimate of the amount of trimmed and boneless cuts that will come from the cattle. A score from 1 to 5 is given after the evaluator inspects the hot carcass weight, the area of the rib-eye, the amount of external fat and the amount of heart, kidney and pelvic fat. A score of a 1 indicates the cow has slight deposits of fat and a score of a 5 indicates the cow is very obese.