Excellent point, @donrae! And the pictures are worth 1000 words lolUnless you've butchered and eaten your dual purpose birds in the past, I'd amend that order to pullets only. Those birds aren't even dual purpose, they're light bodied layers and there won't be much meat on a cockerel. They'll also eat a crapton of feed to get that scanty weight. Plus, you have a bunch of randy boys harassing your ladies when they're too young to mate. Just to give you an idea of what carcass you're going to get...
Not trying to discourage you from raising your own meat, just wanting you to know what you're going to wind up with. The first bird is mostly EE/Ameraucana, the second is EE/barred Rock/Leghorn. Second bird is skinned, that's why it looks so different. When I order from a hatchery and don't want to keep all the chicks I need to order, I raise them to 6 weeks or so (off the heat) and sell them. I have no problem selling pullets at that age, folks like that they don't have to do the brooding.
The crop on that top bird is bigger than it's leg! 
All that effort and feed to dress a bird for maybe one meal is totally not worth it. I actually have 2 breeding roos right now that are a perfect example of that first carcass lol; a Hamburg and a Blue Andalusian. Scanty meat, but I got them for pretty eye candy, not meat My red star, however, on BR hens... Babies big and fat by 10 weeks, totally worth the work of dressing, and they actually feed my family of 4 a meal
