This unit describes the skills and knowledge required to complete the opening cuts on the points of a hide or pelt prior to removal. These include such cuts as marking the muzzle, marking the hocks and the fluffy anus cut on sheep.This unit is applicable to workers on a slaughter floor or in a knackery or wild game meat processing establishment.All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.