The invention provides a method for making fermented minced or cubed meat by utilizing a fermenting agent. The method comprises the steps of minced or cubed meat raw material pretreatment, preserving, fermenting, storing and the like, the above raw material selects cold meat or fresh meat, and a strain comprises one or more of lactic acid bacteria, Debaryomyces hansenii, Micrococcus Kristinae, Micrococcus varians and Staphylococcus xylosus. A fermented product obtained in the invention has the characteristics of fine texture, elasticity, rich and pure fragrance, possessing of the sour fragrance specially possessed by fermented meat products, good mouthfeel and unique flavor, and also has the advantages of high nutrition value, high safety, eating convenience, easy preservation, probiotic effect and the like.