They are cutting, grinding, and packing venison. Processors, like Kurt Zinski with Marquette Game and Deer Cutters, are seeing a high volume of deer orders coming through.
"We can only take so many to cover ourselves, too. We are running 24/7 right now," said Zinski.
He also says the high numbers of hunters coming to get deer processed is due to the warmer temperatures.
"Even yesterday we had to shut down because of the heat because we can only take in so many because of the heat. We are transferring them into coolers," Zinski said.
Officials with the Department of Natural Resources say this season is a mild one. Wildlife Biologists Brian Roell says with temperatures climbing up into the 50s, hunters need to make sure their meat doesn't spoil.
"It also affects how you need to treat that deer. You are not going to be able to leave those hanging in your garage, in the barn or sitting in the back of the truck, just 'cause it's so warm," said Roell.
So what should you do if you can't process or cut your deer right away? You should clean out the cavity of the deer completely with water. Then, you want to store it in a nice cold, shady area or you can lay it down on a cement floor and pack it with ice.
Processors don't recommend you wait more than few days to cut the deer. Officials say you should cut up your deer first, then stop by with just the head to have it checked.
There will be two deer check stations open over the holiday weekend: Settlers Coop in Bruce Crossing and The Rusty Rail in Cornell.