How much Vitimin K2?

[intouchwithinstinct]

I am familiar with Weston price stuff so I know about this vitamin, "activator X".  I just want to know more about it in raw food, because from what I previously understood was the highest sources where in fermented foods.

So how much Vitamin K2 was naturally in are paleo diets?  Any theory's?

And what sources do you guys get your vitamin K2 from?

[cliff]

Meat fat should contain decent amounts of k2, egg yolks as well.  Basically any animal fat

From the WAP website,

FOOD
   VITAMIN K2    (MCG/100G)
Natto
   1103.4    (0% MK-4)
Goose Liver Paste
   369.0    (100% MK-4)
Hard Cheeses
   76.3    (6% MK-4)
Soft Cheeses
   56.5    (6.5% MK-4)
Egg Yolk (Netherlands)
   32.1    (98% MK-4)
Goose Leg
   31.0    (100% MK-4)
Curd Cheeses
   24.8    (1.6% MK-4)
Egg Yolk (United States)
   15.5    (100% MK-4)
Butter
   15.0    (100% MK-4)
Chicken Liver
   14.1    (100% MK-4)
Salami
   9.0    (100% MK-4)
Chicken Breast
   8.9    (100% MK-4)
Chicken Leg
   8.5    (100% MK-4)
Ground Beef (Medium Fat)
   8.1    (100% MK-4)
Bacon
   5.6    (100% MK-4)
Calf Liver
   5.0    (100% MK-4)
Sauerkraut
   4.8    (8% MK-4)
Whole Milk
   1.0    (100% MK-4)
2% Milk
   0.5    (100% MK-4)
Salmon
   0.5    (100% MK-4)
Mackerel
   0.4    (100% MK-4)
Egg White
   0.4    (100% MK-4)
Skim Milk
   0.0    
Fat-Free Meats
   0.0

[intouchwithinstinct]

I know Weston price and the chart of foods there.  What I am more so asking what are you guys highest source of vitamin K2 in your own personal diets?

Is it a specific type of animal fat?  A Fermented food?  Egg yolks, etc?