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Why don’t Catholics eat meat on Fridays?
Catholics abstain from flesh meat on Ash Wednesday, Good Friday, and the Fridays of Lent.
Abstinence is one of our oldest Christian traditions. “From the first century, the day of the crucifixion has been traditionally observed as a day of abstaining from flesh meat (“black fast”) to honor Christ who sacrificed his flesh on a Friday” (Klein, P., Catholic Source Book, 78).
Up until 1966 Church law prohibited meat on all Fridays throughout the entire year. The new law was promulgated in 1983 in the revised Code of Canon Law which states, “Abstinence [is] to be observed on Ash Wednesday and on the Friday of the Passion and Death of our Lord Jesus Christ” (Canon 1251). “All persons who have completed their fourteenth year are bound by the law of abstinence” (Canon 1252). The U. S. Catholic Conference of Bishops (USCCB) extended this law to include all Fridays in Lent.
Since Jesus sacrificed his flesh for us on Good Friday, we refrain from eating flesh meat in his honor on Fridays. Flesh meat includes the meat of mammals and poultry, and the main foods that come under this heading are beef and pork, chicken and turkey. While flesh is prohibited, the non-flesh products of these animals are not, things like milk, cheese, butter, and eggs.
Fish do not belong to the flesh meat category. The Latin word for meat, caro, from which we get English words like carnivore and carnivorous, applies strictly to flesh meat and has never been understood to include fish. Furthermore, in former times flesh meat was more expensive, eaten only occasionally, and associated with feasting and rejoicing; whereas fish was cheap, eaten more often, and not associated with celebrations.
Abstinence is a form of penance. Penance expresses sorrow and contrition for our wrongdoing, indicates our intention to turn away from sin and turn back to God, and makes reparation for our sins, it helps to cancel the debt and pay the penalties incurred by our transgressions.
Abstinence is a form of asceticism, the practice of self-denial to grow in holiness. Jesus asks his disciples to deny themselves and take up their Cross (Mt 16:24). Abstinence is a sober way to practice simplicity and austerity, to deny the cravings of our bodies to honor Jesus who practiced the ultimate form of self-denial when he gave his body for us on the Cross. Thus, to give up flesh meat on Fridays, only to feast on lobster tail or Alaskan king crab, is to defeat the ascetical purpose of abstinence. Less is more! There are countless options for simple Friday meatless dinners: pancakes, waffles, soup and rolls, chipped tuna on toast, macaroni and cheese, fried egg sandwiches, grilled cheese sandwiches, cheese pizza, and of course, fish.
This tradition dates back to the time of the Apostles. I have to confess (pun intended) that our dinner last night was far from simplicity and austerity which can defeat the real purpose of abstaining. My wife and I are past the age of required fasting but we still do so on Ash Wednesday and Good Friday.
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We can learn much from our Latin ancestors’ observance of the Lenten Quadragesima and perhaps follow their example; if not entirely in practice, at least in spirit . . .
Ash Wednesday and Good Friday were “black fasts.” This means no food at all.
Other days of Lent: no food until 3pm, the hour of Our Lord’s death. Water was allowed, and as was the case for the time due to sanitary concerns, watered-down beer and wine. After the advent of tea and coffee, these beverages were permitted.
No animal meats or fats.
No eggs.
No dairy products (lacticinia) – that is, eggs, milk, cheese, cream, butter, etc.
Sundays were days of less liturgical discipline, but the fasting rules above remained . . .
Beyond the daily penances, the Triduum was more severe than even the “Black Fast” mentioned earlier. The Good Friday fast began as early as sundown on Maunday Thursday, lasting through the noon hour on Holy Saturday—when the early Church performed the Easter Vigil.
Now---for the kicker---in my Mennonite home we observed fasting and abstinence during lent. That was not, to the best of my knowledge, a Mennonite directive but broadly done in my area--beginning with "Shrove Tuesday", the day before ash Wednesday. A true fasnacht must be made in lard---anything else is simply an imposter :rolleyes2:
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Fasnacht is a fried doughnut of German origin served traditionally in the days of Carnival and Fastnacht or on Shrove Tuesday, the day before Lent starts. Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent.
