Method for processing a carcass part of slaughtered poultry, which carcass part comprises at least part of a rib cage, part of the meat which is naturally present on said rib cage and part of at least one of the wings, the carcass part having an interior which method comprises the following steps: - applying and fixing the carcass part to a product carrier, which product carrier is moveable along a path and is preferably pivotable in a plurality of planes with respect to the path of said product carrier, which product carrier is adapted to engage the interior of the carcass part, - positioning the carcass part in such a manner that the longitudinal axis of the carcass part is located substantially vertically and substantially perpendicular to the conveying direction of the product carrier, and the wings or wing parts which are present hang downwards, substantially in the direction of the longitudinal axis of the carcass part, - introducing the hanging wings or wing parts between horizontal guides, which extend substantially in the conveying direction of the product carriers, - retaining the wings or wing parts which are present while the product carrier conveys the bone parts of the body of the carcass part onwards, with a first incision being made at the same time at the start of the wings, in such a manner that the wings or wing parts which are present remain connected to the breast meat which is present on the carcass part, - increasing the distance between the wings or wing parts which are present and the bone parts of the body of the carcass part by exerting a force on the wings or wing parts which are present, in such a manner that the fillet, and the wings or wing parts which are present are together pulled off the bone parts of the body of the carcass, - conveying the set comprising fillet and the wings or wing parts which are present in the downwards direction, - separating the fillets and the wings or wing parts which are present at a location below the level at which the processing of the products begins, - discharging fillets and wings, at a location below the level at which the processing of the products begins. - applying and fixing the carcass part to a product carrier, which product carrier is moveable along a path and is preferably pivotable in a plurality of planes with respect to the path of said product carrier, which product carrier is adapted to engage the interior of the carcass part, - positioning the carcass part in such a manner that the longitudinal axis of the carcass part is located substantially vertically and substantially perpendicular to the conveying direction of the product carrier, and the wings or wing parts which are present hang downwards, substantially in the direction of the longitudinal axis of the carcass part, - introducing the hanging wings or wing parts between horizontal guides, which extend substantially in the conveying direction of the product carriers, - retaining the wings or wing parts which are present while the product carrier conveys the bone parts of the body of the carcass part onwards, with a first incision being made at the same time at the start of the wings, in such a manner that the wings or wing parts which are present remain connected to the breast meat which is present on the carcass part, - increasing the distance between the wings or wing parts which are present and the bone parts of the body of the carcass part by exerting a force on the wings or wing parts which are present, in such a manner that the fillet, and the wings or wing parts which are present are together pulled off the bone parts of the body of the carcass, - conveying the set comprising fillet and the wings or wing parts which are present in the downwards direction, - separating the fillets and the wings or wing parts which are present at a location below the level at which the processing of the products begins, - discharging fillets and wings, at a location below the level at which the processing of the products begins.