We are new to meat birds (eggs only thus far) and are planning to raise our own next year, but this year we need to purchase meat chicks. Has anyone had any experience with the Meyer Fry Pan Bargain chicks? They state they will be any of the following breeds and are all roosters: Golden Buff, Rhode Island Red, Black Star, Black Jersey Giant, Salmon Faverolles, Speckled Sussex, Cuckoo Maran, Welsummer, Black Australorp, Barred Plymouth Rock, White Plymouth Rock, Turkin, Buff Orpington, Silver Laced Wyandotte, Buckeye, Golden Laced Wyandotte, and Dominique. We are not interested in the cornish x's, so are thinking of dual purpose birds intead as that is what we will raise next year. Would I process these types of chicks at 18 weeks or so? And also, how do I know when they are ready to process? Do I weigh them? If so, what is the difference of live weight vs. dressed weight? Any advice/info would be great.