FWIW, your gut already synthesizes K2 from K1. K1 is easy to get from green leafy vegetables from spinach to broccoli, though I suppose easy to avoid if you don't eat well.

K2 from dietary doses of meat (MK-4) doesn't change circulating levels of MK-4 — it's basically not bioavailable. Though K2 from fermented products like cheeses and natto (MK-7) is bioavailable.

Doesn't seem like something worth worrying about if you have a varied diet that includes green veggies.