I always regret slaughtering our old girls, but eventually it's inevitable and I consider it better than selling to the pet food trade. The last two were nine years old. The neck, breast and chops were rather fatty, but with judicious paring of the fat before cooking, these cuts still made good eating. The shoulders I boned out and used the meat to make 'to die for' scotch pies. The legs, roasted slow and low, were amazing. To me it just shows that no matter what the age of the animal, if raised well, slaughtered well and butchered well it will supply meat that the 'foodies' would fight to eat. But we keep it entirely for ourselves chez nous!