Organ meats are a good source of K2. Eg Pates if don't want to cook up Liver or Kidneys, has around half the K2 concentration of NattoK.
Reading literature, seems doubling up from a western diet average of ~30μg/day to around 60ish, which for a standard Pate(from one source) is around a tablespoons worth/day, is all that's needed.
