Abstract: Method for filleting carcass members of poultry containing breast meat, particularly breast caps, wherein the carcass members are placed on holders that have been disposed one after the other on a conveyor driven so as to circulate in a vertical plane, wherein the holders with carcass members are passed through a skinning station for removing the skin, wherein the carcass members are subsequently, in a lower track of the circulating path, passed through a filleting station, where by means of cutting edges the meat is detached from the chest, the wishbones and the coracoids, as well as separated on both sides of the keel bone.