Definition of stakes: micro, low, medium and high

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6bet me

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Can someone please tell me what the definitions of each stake is? I'm talking mainly about 6-max cash games on pokerstars.

I typically classify it as follows:
Micro stakes: 2NL, 5NL and 10NL
Low stakes: 16NL, 25NL and 50NL
Medium stakes: 100NL, 200NL and 500NL
High stakes: 1000NL and above

What do you think of this classification?
 
D

DunningKruger

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There isn't really any hard rule but most players (at least the ones I know) typically go by how the 2p2 boards are segmented. You will sometimes see 50NL lumped into small stakes but you'll never (or should never, at least) see 100NL classified as a mid stakes game.
 
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theevildub

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Definitions of each stake:
[SIZE=-1][SIZE=+1]•[/SIZE] [/SIZE][FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1]Filet mignon
The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] New York strip
A steak by many other names such as shell steak, Kansas City strip or sirloin club steak: The marbled, larger end of the short loin.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Porterhouse
Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Prime rib
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Ribeye
A rib steak without the bone; prized among steak lovers for its marbling and flavor.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Sirloin steak
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] T-bone
Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the T-shaped bone running down the center of the steak.[/SIZE][/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1][SIZE=+1]•[/SIZE] Tri-tip
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.[/SIZE][/FONT]​
 
M

Marginal

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There isn't really any hard rule but most players (at least the ones I know) typically go by how the 2p2 boards are segmented. You will sometimes see 50NL lumped into small stakes but you'll never (or should never, at least) see 100NL classified as a mid stakes game.

Yea this. It also doesn't mean anything except for an ego thing
 
No Brainer

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Mmmmmmmmm Steak

drooling-homer.gif
 
ScooperNova

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Ok, now I'm hungry you thread jacking bastages. Lol.

I thought the way you (OP) looked at stake classification was perfect. There are no rules, and sometimes these classifications are set and sortable (wpn).
 
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