The present invention relates to a method for improving meat quality by using a fermented spinach extract and wild grass, which facilitates digestion and absorption by removing odor from meat dishes and making soft meat quality, purifies stomach due to abundant vegetable fibers, activates movement of intestine due to medicinal reactions, and enables the elderly who have poor digestive capacity to eat without inconvenience and to maintain health by using spinach effective for constipation, coldness, rough skin and the like. The method for improving meat quality by using a fermented spinach extract and wild grass comprises: an ingredient preparation step of drying spinach in gentle wind after washing the spinach harvested with roots, and preparing thorn apple and betony； a primary fermentation step of mixing 45 to 55 parts by weight of the spinach and 45 to 55 parts by weight of raw sugar, and storing the mixture at 8 to 12°C for 60 to 100 days； a secondary fermentation step of removing the fermented spinach, filtering moisture and impurities using a filtering net, and aging the fermented spinach extract at 3 to 5°C for 13 to 17 days； a double boiler cooking step of mixing 92 to 97 parts by weight of the thorn apple and 3 to 8 parts by weight of betony with the fermented extract, and slowly heating the mixture on low heat for 24 hours to cook the same in a double boiler； a primary precipitation step of marinating meat in the mixture cooked in a double boiler for 1 hour； and a secondary precipitation step of mixing the fermented spinach extract and distilled water in a weight ratio of 60:40, and marinating the meat in the mixture for 12 hours.본 발명은, 육류 요리에서 냄새를 제거하고 부드러운 육질을 만들어 소화흡수가 용이하게 하며, 식물성 섬유질이 풍부하여 위장을 정화하고 약리 작용이 있어 장의 운동을 활발하게 하여, 변비, 냉증, 거친 피부 등에 유효한 시금치를 이용함에 따라 소화능력이 부족한 노인들도 불편함이 없이 맛있게 먹고 건강을 유지할 수 있는 시금치 발효액기스와 산야초를 이용한 육질개선방법을 위한 것으로, 뿌리채 채취한 시금치를 세척한 다음 상기 시금치를 미풍에서 건조하고 산사열매와 곽향을 준비하는 재료 준비단계와, 상기 시금치 45~55중량부와 흑설탕 45~55 중량부로 혼합하고 8~12℃에서 60~100일 동
