I enlisted the help of Pedro Carrera-Bastos to answer some of your questions.

Although grass-fed meat is generally higher in vitamin K2 than grain-fed meat is, I couldn’t find the specific content of vitamin K2 in grass-fed meat anywhere. Better meat sources of vitamin K2 include chicken thigh and goose leg (although I think it unlikely that one’s local supermarket will stock goose leg!).
Goose leg and chicken thigh have about 30 micrograms of vitamin K2/100 g.
Organ meats, especially liver, are excellent sources of vitamin K2 as well.
Also, if you ingest more than 1000 micrograms of vitamin K1, you may not need to worry about vitamin K2, because then the amount of K1 that gets converted to K2 might be adequate. 100 g of kale would provide that much K1, as well as a significant amount of bioavailable calcium.

Besides Gouda, Jarlsberg, Edam and Brie are also good sources of vitamin K2.

Regarding goats cheese, it is preferable over cheese made from cows milk because of its lower oestrogen content.

Grass-fed clarified butter is a good option to use as a cooking oil – it is a good source of vitamin K2 and doesn’t have the negative effects of other dairy foods (because it doesn’t have any of the milk proteins in it, which is generally speaking the unhealthy part of most dairy products).
Using grass-fed clarified butter instead of vegetable oil for cooking reduces your intake of omega-6 fats and increases your vitamin K2 intake at the same time.

At the moment vitamin K2 can only be measured in research laboratories.

Generally speaking, K2 research seems to be in its infancy…