Depending on the type and cut of meat you're using, some techniques will work better than others. Of course, the meat will end up cooked regardless of how you do it if you apply enough heat for a long enough period of time, but some techniques are more suited for certain cuts of meat than others.
If you're working with a cut that's tough, meaning the animal used that muscle often, grinding the meat can make it more tender, as can a slower cooking method like braising. You might be disappointed if you cook an unground, un-marinated, or unsliced tough cut more quickly, as you would a more tender cut, because the muscle fibers will likely stay tougher.
If you're using a recipe and it calls for a certain cut, it's probably because that's one that's suited to the preparation and cooking methods you're going to use. If you're going it alone, do a little research or talk to the butcher to determine which cut of meat you should buy or how you should cook the cut you want.
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