Because of the French fondness for steak tartare, any supermarket with a butcher’s counter will have a grinder to make fresh mince, but only for beef. Some larger supermarkets will have frozen minced pork, while ground lamb is often sold in North African/Arab shops.
The frozen food cabinet is full of ready-made steak hachés, or hamburgers, often with onions or other flavourings added. You can also buy it loose and pre-packaged, with the percentage of fat listed on the pack.
If you order a steak haché in a restaurant (it’s often on the menu enfant), don’t expect a bun; you need to ask for un hamburger.
If your bistro menu is offering a steak à cheval, it’s not cheval (horse meat)—it’s a fried egg riding atop a steak haché.
Image by Rainer Zenz assumed (based on copyright claims).