The present invention relates to roast beef skewers produced in such a manner that low fat portion of Korean native cattle is used, stiff and tough texture of low fat meat is eliminated, specially-made seasoning is used to make the beef taste unique and delicious, a stick of rounded rice cake and other minor ingredients are stuck on the skewer, an instant high-temperature process is carried out on the skewer to prevent pan juice from dripping out, and beef that does not harden even when cold is used, and a method of producing the same. Accordingly, the method of producing roast beef skewers comprises: a step of storing the low fat portion of the beef in a pasteurized vacuum package before 12 hours passes after slaughter to allow water molecules released in the meat to be combined with inorganic cations containing calcium or sodium so as to enhance water conservancy and high-moisture properties and aging the beef in an aging chamber at a temperature of 4°C for 20 days to allow fat, protein, and nucleic acid to be decomposed to form a flavor component so as to improve flavor of the beef and make the texture of the beef soft a step of mincing the aged beef, seasoning the beef with a predetermined amount of bamboo salt, pepper, and sesame oil, and storing the seasoned beef at the aging chamber for 30 minutes to allow the seasoning to pass through a step of sequentially sticking, spring onion, seasoned beef, the stick of rounded rice cake to a bamboo skewer, and rotating the skewers at a temperature of 500 to 600°C for 50 seconds to instantly heat the same so as to produce roughly roasted skewers, wherein the spring onion, seasoned beef, and the stick of rounded rice cake are stuck to the skewer to intersect each other a step of mix various ingredients including soy sauce and aged traditional soy sauce to produce sauce and roasting the roughly roasted skewers over charcoal while applying the sauce on skewers three to four times to allow the sauce to pass through th
