Breaking up ground/minced beef: at the beginning of the cooking process or in the middle once one side has cooked/browned?

My method was to always start breaking up the minced beef immediately: as soon as it hits the hot pan with the oil, with a wooden spoon, just break it up and move it around while adding the seasoning, and continue to mash mash mash and cut and move around until it's completely broken up. Then once it's thoroughly cooked and the water has evaporated, depending on what I'm cooking, I'll either continue to let it brown until I get a nice colour and hear that sizzling sound, or remove it without too much colour.

But recently I've seen some videos of people putting the beef flat inside a hot pan, letting that one side brown before either breaking it up or flipping it first and then breaking it up into smaller pieces.

My question is, has anyone tried both methods and if so, what's your preferred way of doing it? I'm mostly concerned with whether one method results in an easier, faster way of breaking up the meat.