Which part of beef skewer is good?

If you make roast beef skewers, it is recommended to use the piece of meat in the neck, which is called "Award Lane Meat".

This part of the meat is crisp and tender, easy to cook, not easy to get old, moderately fat and thin, and the price is much cheaper than tenderloin.

And this meat is also suitable for making hot pot. People who can eat will choose this kind of meat for hot pot or barbecue.