There’s a specific kind of silence that happens right after a shot rings out across a New Mexico canyon. It’s that split second where you realize the work is just beginning. In our latest trip to Unit 36, I was joined by my good friend and colleague, Chef Joe Colistro, and our buddy Ian McCollum.
If you’ve followed Field to Table, you know Joe. He doesn't just talk about the lifestyle; he lives it. But on this hunt, I wanted to see how Joe would handle a rifle I’ve been reaching for more and more lately: the Benelli Lupo in 7mm PRC.
One of the things I love about the Lupo is that it’s a "shooter's rifle." You don't need a hundred-round break-in period to trust it. Joe had only put three rounds through this rifle before we were staring at a herd of elk across a massive draw.
When we ranged that cow at 407 yards, I didn't hesitate to put the Lupo in Joe’s hands. With the rifle locked into the Bog Death Grip, Joe looked like he was shooting off a lead sled at the range. One shot, 400+ yards, and she was down. That kind of out-of-the-box accuracy is exactly why I keep telling people the Lupo is a game-changer for any hunter.
As soon as she took that tumble, I looked at the terrain and realized we were in for it. It was vertical. Joe found her wrapped around a tree after a climb that, as Joe said in the video, "taxed this old man."
But that’s the reality of hunting with a chef like Joe. We weren't there for a trophy on the wall; we were there for the best protein on the planet. And when you’re hunting for meat, the work you do in the first hour after the shot determines the quality of the meal six months later.
Watching Joe work on a hillside is an education in itself. While we were bone-tired and dealing with a 30-degree temperature swing (it went from freezing to 60 degrees in a blink), Joe was focused on the culinary point of view.
Here are a few of the "Joe-isms" from the mountain that every hunter should hear:
The best part of this hunt wasn't the shot or the gear, it was the philosophy. We split that elk three ways. We were raised that when you hunt with friends, you share what you harvest. Seeing Joe, Ian, and myself hauling those packs out of the canyon reminded me why we do this.
It’s about the gear that works, the friends you trust, and the meals that bring everyone back to the table.
Sharing the harvest is where the journey of the hunter truly finds its purpose. It’s the bridge between a high-tech piece of gear like the Benelli Lupo and the ancient tradition of providing for your community.
For Joe and me, this wasn't just another hunt in New Mexico; it was a testament to what we teach every day. When you have gear you can trust—like a rifle that shoots 400+ yards out of the box, you can focus less on the "if" and more on the "how." How to respect the animal, how to process the meat with professional precision, and how to turn a tough shank into a world-class meal.
That’s the lifestyle we live, and it’s the skill set we want to pass on to you.
Want to see the Lupo in action and watch Joe’s hillside processing masterclass for yourself? [Click here to watch the full New Mexico Elk Hunt on YouTube.]
If you want to move beyond the "if" and master the "how," come join us at one of our live events. Whether you’re looking to sharpen your marksmanship or learn the culinary secrets of the primal cuts, we have a seat at the table for you.
