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Garums are one type of fermentation with origins in rotting fish: https://en.wikipedia.org/wiki/Garum
There's also an ancient type of sushi: https://en.wikipedia.org/wiki/Funazushi

I recently had Vietnamese fermented pork: https://en.wikipedia.org/wiki/Nem_chua

“High meat” is a thing for some, due to the effect that consuming the massive amount of B vitamins generated can have. In particular fermented liver comes to mind.
There is no real effect from B vitamins unless there's a deficiency. And the niacin form of b3 can have some negative side effects in high doses. But mostly excess B vitamins are just excreted in urine without doing anything at all.
B6 is also quite toxic in large amounts.
That already happened, they use the euphemism "high meat" for it.

But, it really is almost impossible to draw a clear line around fermentation that doesn't include something someone considers rot. "Controlled spoilage" is definitely a useful way to think about fermentation and it is still spoilage.

Well, rotting increases the accessible carbs, which sounds antithetical to the neo-paleo diet. Hopefully we're safe from the new "unpreserved meat" fad.
Well. Aged beef is a thing. And aged poultry has been a thing for a long time.

And if you ask the northern people and some in Africa, aged fish is a delicacy.

Aged means controlled rot. Pretty much like fermentation for cabbage etc.

Sausages are fermented meat :)
Ever had a dry-aged steak?
The steaks where they cut off all of the rotten parts so you're not eating rotten meat? Yeah.
A fermentation process occurs deep within the meat tissue. The outside parts are usually moldy but not rotten if done correctly.
Right. The entire steak ages and changes, not just the exterior. Even so, some places, like Flannery Beef, will blend some of the ends into their "adventurous" burger blend.
Fermentation is generally considered anaerobic (without oxygen) breakdown of food. I assume rotting usually involves oxygen. (Maybe someone can nitpick that definition).
Not always true - there is also aerobic fermentation. You are right in that many ferments require anaerobic conditions however it really just depends on the desired result and bacteria involved.

Kombucha, for example, requires oxygen and is mostly an aerobic fermentation. In order to carbonate, however, it goes through a short anaerobic step at the end (which also causes it to switch from producing organic acids to producing alcohol). This is usually done during the bottling process since the bottle is sealed.

That's the microbiological definition that a scientist would use. In food it is less well defined and usually just means something close to "intentional use of microorganisms in food production". Yeast does both aerobic and anaerobic metabolism but both are considered fermentation by bakers & brewers. Acetobacter is aerobic and vinegar making is considered fermentation. Koji is even farther out and usually still considered fermentation by fermenters.