“Processing” means the commercial manufacturing of products of poultry meat by any method of cooking. It also includes all of the following:

1. (a) Cutting up into pieces smaller than the customary parts such as, in the case of poultry, necks, breasts, wings, backs, legs, thighs, or similar and identifiable portions of the carcass.
2. (b) Complete deboning of poultry meat.